Autumn Black Bean Soup
2 onions diced
2 stalks of celery diced
2 carrots diced
1 large green pepper diced
8 cloves of garlic minced
4 cups of black beans (I used from dry but canned is fine)
1 small can of diced tomatoes
4 cups of veggie stock (any stock will do)
2 tsp chili powder (I used 1 tbsp but I have a fireproof tongue)
1 tbsp cumin
2 tsp smoked paprika
2 tsp salt and 1 tsp pepper
1/4 cup tomato paste
juice of 1 lemon (or 2 tbsp vinegar)
possible garnishes…cilantro, sour cream, plain yogurt or cheese
Begin by dicing onions, celery, carrots and green peppers.
Add your veggies to a large stock pot. I use stock instead of oil to slowly sauté the veggies until softened.
Once veggies are soft (about 10 min), add the rest of the ingredients except lemon juice. Let this mixture gently simmer with the lid on for about 1 hour. After an hour, remove the lid and continue to simmer for another 45 minutes or until some of the liquid has reduced and the soup has thickened.
Turn of the heat and remove about 2 to 2 1/2 cups of the soup and place into a food processor. Blend well and then return to the pot. Even easier if you have a hand-held mixer, then you can just blend about 1/2 of the soup. I like to have texture and still have some whole veggies and beans to chew on.