Spicy Black Bean Soup
- 2 tbsps Olio D'Natalia
- 2 medium onions, diced
- 3 celery ribs, finely diced
- 1 large carrot, peeled and finely diced
- 6 cloves garlic, minced
- 4 1/2 tsps ground cumin
- 1/2 tsp red pepper flakes
- 4 15 oz cans black beans rinsed and drained
- 4 cups vegetable or chicken broth
- 1/4 cup cilantro, chopped
- 2 tsps sherry vinegar
- 1 small jalapeno, minced
- salt & pepper to taste
- optional garnishes (red onion, avocado, radishes, tortilla chips)
Heat the Olio D'Natalia in a large Dutch oven or soup pot over medium heat. Add the onions, celery and carrot and a light sprinkling of salt. Cook, stirring often until the vegetables are soft, about 10-15 minutes.
Stir in the garlic and minced jalapeno. Add the cumin, clinatro and red pepper flakes; cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gently simmer until the broth is flavorful and the beans are very soft. This can take about 30 minutes.
Get out your Vitamix or powerful blender!! And, a large bowl... You will puree in batches, pouring the pureed soup into the bowl.
Puree about 4 cups at a time until very smooth. Once all the soup has been pureed, pour the contents back into the pot and add in the sherry vinegar bring to a nice hot temperature. I add fresh squeezed lime juice at this point to brighten it up.
This is a fiesta in a bowl!! Enjoy.