Black “Bean Me Up” Soup

Serves 4





Ingredients:
2 tablespoons olive oil
3 shallots, finely chopped
1 carrot, finely chopped
½ red bell pepper, finely chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon paprika
1 teaspoon finely chopped dried guajillo chile with most seeds discarded (any medium chili will do)
2 15- to 16-ounce cans organic black beans, undrained
1 15-ounce can petite diced tomatoes in juice
1 1/2 cups organic chicken broth
¾ teaspoon salt
1 tsp fresh oregano or substitute ¼ teaspoon dried oregano

Directions:
1. Heat oil in heavy large pot over medium-high heat. Add shallots, carrot, pepper, and garlic. Sauté until vegetables begin to soften, about 6 minutes.
2. Mix in cumin, paprika and chili (you can reserve some of the seeds and add them later if you desire more heat). Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 30 minutes.
3. Transfer 2 3/4 cups of soup to blender or immersion blender cup and puree until smooth. Return puree to pot. Simmer the soup until thickened, about 30 minutes. Add salt and oregano. Taste and you may wish to season with remaining chili seeds or more salt.
4. Halve bell peppers and serve soup in these natural soup bowls for a beautiful presentation.

**** Queso fresco, sliced scallions, pepitas, and nasturtiums make a tasty and beautiful garnish for the soup

Brought into bean by Cristina Paul