Southwestern

Black

Bean

Soup







This is an original recipe of mine that I've tweaked and adjusted many times until I've found the perfect combo of ingredients. It really is awesome and you will be showered with complements when you make a pot. If you can, use smoked chicken...if not, pick up a rotisserie chicken. Also, don't forget to serve it with corn bread, it complements the soup perfectly. It freezes well too!


Black Bean Soup


Ingredients:

2 cans Trader Joe's Cuban Style Black Beans (don't drain and rinse)

If the cuban style beans aren't available near you - substitute 2 cans of black beans drained and rinsed and add in a half of a can of green chilies. Green chilies come in a tiny little can and are found in the Mexican food aisle.

6 cans regular Black Beans (drain and rinsed)

2 large, quart-sized cartons of Chicken Broth

2 regular-sized cans of diced, fire roasted tomatoes

2 green peppers, chopped

1 small onion, chopped

1 clove of garlic minced

Half of a jar of fire roasted salsa

olive oil

1 Rotisserie Chicken - shred or chop chicken into bite-size pieces

4 t - 5 t ground cumin

salt and pepper

Method:


Cook peppers, onions and garlic in olive oil until softened.


Meanwhile in a blender, blend together the cuban style beans, 1/4 c of the cooked green peppers, onions and garlic straight from the soup pot and 1 c of chicken broth and add to soup.


Now blend 1 can of black beans that has been rinsed and drained with half of a jar of salsa and 1/2 c - 1 c of chicken broth and add to soup.


Finally, blend both cans of diced, fire roasted tomatoes with a bit of chicken broth and add to soup.


Add rest of beans, 4 - 5 t of cumin (taste as you go) a bit of salt and pepper and chicken to pot and allow to simmer for a few hours before serving.


A word on adding cumin ... This spice makes the soup! I always just lob it in the pot approximating the amounts to be equal to heaping teaspoons. Taste it after you've lobbed in a bit - does it need just a tad more? Throw it in. Cumin is a spice that has a bit of a smoky flavor which works beautifully in this soup.


Serve with cornbread.






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