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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a meat-free but smoky tasting black bean soup. No soaking of beans is required...just drain and rinse the beans. The inspiration for this recipe was #102274, TGI Friday's Black Bean Soup. I tweaked it enough that I thought I should enter an altogether new recipe. Ingredients:
2 tablespoons olive oil |
1 onion, diced |
3/4 cup celery, diced |
1/2 cup carrot, diced |
6 garlic cloves, minced (about 2 tablespoons) |
4 (15 ounce) cans black beans |
1 (10 ounce) can diced tomatoes and green chilies (rotel) |
4 cups reduced-sodium chicken broth |
1/2 teaspoon crushed chipotle pepper |
1/4 teaspoon smoked paprika |
1 tablespoon chili powder |
2 teaspoons worcestershire sauce |
1/2 lime, juice of |
1 teaspoon cumin |
2 cups water |
1/4 teaspoon hickory liquid smoke |
Directions:
1. Heat the oil in a large saucepan or Dutch oven over medium-low heat.
2. Add onion, celery, carrot and garlic to the oil and simmer for about 15 minutes until vegetables are soft and onion is clear.
3. Drain and rinse the black beans. Measure 3 cups of the drained & rinsed veans into a food processor with 1 cup of the chicken broth and puree on high speed until smooth.
4. Add pureed bean and broth mixture to the cooked veggies along with remaining ingredients except for the lime juice. Bring soup to a boil, then reduce heat and simmer uncovered for about 60 minutes or until all ingredients are tender. Add the lime juice; stir to mix well and serve.
5. For crockpot: Follow all directions through bringing the soup to a boil on the stove; pour into the crockpot and let simmer on low for 2-3 hours.
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