Black Bean Soup from Peter Maxwell
Equipment
Ingrediënten
- 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
Instructies
- 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.--------------------------------------------------------------------------------------------------
