Black Bean Soup

Back on the island there is a favorite restaurant where Hubby and I enjoyed going to for lunch often. They had a great black bean soup which they served with crispy, salty tortilla chips and a homemade salsa. This recipe is pretty darn close, but what I love about it is being able to play with the flavors and add different toppings according to my mood.

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Black Bean Soup

3 cups dried black beans

4 bullion cubes (or 4 tsp bullion base)

16 cups water

1 carton (32 oz) chicken or vegetable broth

1 green pepper, finely chopped

1 onion, finely chopped

2 T cumin

2 T oregano

1 tsp garlic powder

1 1/2 T sugar

1 -2 T salt, divided

Put the dry beans in a large pot, add water and bullion. Bring to a boil then turn down to medium heat. Let simmer for 2 hours. Add pinches of salt periodically.

Take the chopped veggies and blend together in food processor or blender for just a minute; just until combined and slightly puree’d. Stir in cumin, garlic powder, oregano, and about 1 tsp of the salt.

Drain the beans from its mucky water and replace into the pot. Add in the broth and the vegetable mixture. Add the sugar and more salt to taste.

Simmer until heated through.

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Serve with suggested toppings:

chopped red onion

shredded cheddar cheese

diced avocado

diced tomato

cilantro

sour cream

tortilla chips

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3 thoughts on “Black Bean Soup

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