Black Bean Soup

I love to make soup.  I like the entire process from chopping the ingredients, to mixing in spices, letting it simmer, enjoying the aromas throughout the house and finally sitting down to enjoy it.  There's something about a hot bowl of homemade soup that is downright COMFORTING.  You know what else I love about making soup?  It makes me feel proud that I took an empty pot and filled it with something other people find comforting ... that puts a big smile on my face.

I've made this Black Bean Soup several times over the past two years and it has become one of my favorites.  It has also quickly become one of my daughter's favorites ...she can't get enough of this stuff!  Hope you enjoy it too!      

INGREDIENTS
2 tablespoons vegetable oil
1 cup diced white onions
1 cup diced celery
1/2 cup diced carrots
1 red or yellow pepper, diced
2 tablespoons garlic, crushed
4 cans (15 oz) black beans
4 cups chicken broth
2 tablespoons apple cider vinegar
3 teaspoons chili powder
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/2 teaspoon salt
1 tablespoon corn starch

DIRECTIONS

1.  Heat 2 tablespoons oil in a large saucepan (I use a 3 quart pot) over medium/low heat.

2.  Add onion, celery, carrot, pepper and garlic to the oil and simmer slowly for about 15 minutes or until the onions are clear.

3. While the veggies are cooking pour the canned beans into a strainer and rinse under cold water.

4.  Measure 3 cups of the drained & strained beans into a food processor and add 1 cup of chicken broth.  Puree on high speed until smooth.

5.  Add pureed beans, remaining beans, remaining chicken broth, vinegar and spices to the pot & stir.  Bring to a boil and then simmer for about 10 minutes.

6.  Mix the corn starch with a little bit of water and stir slowly into the pot.  Simmer for an additional 40 minutes.

7.  Serve alone or top with shredded cheddar cheese, sour cream and/or tortilla chips.

Makes about 11 cups.

Recipe adapted from Food.com