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Soups and Stews


2 tablespoons vegetable oil
2 links chorizo cubed small (optional)
1 cup diced white onion
3/4 cup diced celery
1/2 cup diced carrot
1/4 cup diced green bell pepper
1 jalepeno diced
2 tablespoons minced garlic
4 (15 ounce) cans black beans
4 cups chicken stock
2 tablespoons apple cider vinegar
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1 teaspnon crushed mexican oregano
1/4 teaspoon hickory liquid smoke
Garnish
shredded monterey jack and cheddar cheese blend, blend chopped green onion, sour cream

1 Heat 2 tablespoons of oil in a large saucepan over medium/low heat. If you using chorizo, brown and set aside.
2 Add onion, celery, carrot, bell pepper, jalepeno and garlic to the oil and simmer slowly (or"sweat" as it's called), for 15 minutes or until the onions are practically clear.
3 Keep the heat low enough that the veggies don't brown and be careful not to burn the garlic or it will be bitter.
4 While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.
5 Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock.
6 Puree on high speed until smooth.
7 When the veggies are ready, pour the pureed beans, chorizo (if using), the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot.
8Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender.

For slow cooker bring the soup to a boil on the stove and then put it in the slow cooker and let it simmer on low for 2-3 hours. If you like black bean soup, you're gonna love this!

Excellent