thenextmile

I love black bean soup, but I’ve never really found *the* recipe.  Last night I adjusted a recipe I tried before, and it came out even better.  I’m still not there yet, but closer.

Yield

6 servings (serving size: about 1 cup)

Ingredients

• 1  tablespoon  olive oil
• 1/2  cup  diced celery
• 1  minced onion
• 1  diced green bell pepper
• 1/2 cup   chopped carrot
• 1 jalapeno, minced
• 1  tablespoon  minced garlic
• 1 1/2  teaspoons  ground cumin
• 1  teaspoon  dried oregano
• 1  teaspoon  chili powder
• 1/4  teaspoon  freshly ground black pepper
• 8 oz. smoked andouille sausage
• 2  cups  vegetable broth
• 1  cup  water
• 3  (15-ounce) cans black beans, rinsed and drained
• Sliced green onions (optional)

Preparation

Heat oil in a large saucepan over medium heat. Add celery, minced onion, bell pepper, and carrot. Cook 10 minutes or until tender, stirring occasionally. Add garlic and the next 5 ingredients (through sausage); sauté 3 minutes. Add broth, water, and beans; bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.

Place half of soup in a blender, and process until smooth. Pour into a bowl. Repeat procedure with remaining soup. Garnish with sliced green onions, if desired.

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