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Black Bean Soup from Peter Maxwell

Portions:6
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Equipment

Ingredients

  • 2 tbsp vegetable oil
  • ¾ cup diced onion
  • ¾ cup diced celery
  • ½ cup diced carrot
  • ¼ cup diced green bell pepper
  • 2 tbsp minced garlic
  • 4 x 15 oz cans black beans
  • 4 cups chicken stock
  • 2 tbsp apple cider vinegar
  • 2 tsp chili powder
  • ½ tsp cayenne pepper
  • ½ tsp cumin
  • ½ tsp salt
  • ¼ tsp hickory liquid smoke

Garnish:

  • shredded Monterey jack and cheddar cheese blend blend
  • chopped green onion sour cream

Instructions

  • Heat oil in a large saucepan – medium to low heat

Add to pan:

  • Onion
  • Celery
  • Carrot
  • Bell pepper
  • garlic
  • Simmer slowly for 15 minutes – onions should be clear
  • **Don’t burn the garlic**
  • Strain & rinse canned beans in cold water

Puree until smooth:

  • 3 cups of strained beans
  • 1 cup of chicken stock
  • Combine in the slow cooker all ingredients
  • Cook 4-5 hours on high
  • On low for 8-10 hours

Notes / Tips / Wine Advice:

Variations

Vegetarian:
Use extra onion and green pepper instead of celery and carrots. Use vegetable broth to keep it vegetarian, and omit the liquid smoke. Add extra cumin.
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Course Crockpot / Slow cooker / One Pot Dinner / Soup