Black Bean Soup

This is another great recipe for experimentation! The base black bean soup is great with the addition of sausage, chicken, avocado, or shredded pork. We often make Cuban Black Beans and Rice and use the leftovers to make this soup the next day. If you use Cuban Black Beans, you can omit the peppers.

• 1 Onion
• 1 tablespoon Olive Oil
• 1 Red Pepper
• 1 Green Pepper
• 1 Bay Leaf 
• 1 teaspoon Cumin
• 1 teaspoon Crushed Oregano
• 1 tablespoon Chipotle (or chili in adobe)
• 1 tablespoon Ancho Chili Powder
• 1 tablespoon Sea Salt
• 1 tablespoon Black Pepper
• 1 tablespoon Garlic Powder (or three cloves garlic)
• 1 teaspoon Crushed Red Pepper
• 1/4 cup Tomato Paste
• 1/4 cup Dark Lager
• 2 cans of Black Beans or 1 1/2 c of Dried Black Beans Prepared
• 16 ounces of Vegetable Broth
• Olive Oil

Garnish (optional)

• Splash of Red Wine Vinegar
• Shredded Carrots
• 1 cup Fresh Corn
• Avocado Cubes
• Sausage Slices, Chicken or Shredded Pork
• Cilantro
• Tortilla Chips
• Fried Egg
• Sriracha or Other Hot Sauce

Heat olive oil in a large saucepan over medium heat. Sauté onion in olive oil until translucent.  Add peppers, cook until soft. Add tomato paste and spices and cook until fragrant.  Add dark lager, bring to a simmer and let reduce to half. Add cooked black beans and broth.  Simmer for 10 minutes or until beans are soft. Blend in blender or with immersion blender. Add a splash of olive oil for body. 

Add garnishes as you like.