There was black bean over-load at my house this past weekend. In addition to the black bean soup pictured here, I also made mango-black bean salsa that we scooped up with blue corn chips. We love black beans in this house. There are other beans in my pantry, but most likely if I am using beans in a recipe, they will be black. And... what was I thinking when I made this black bean soup? I should have doubled the recipe and put a portion in my freezer to have on hand during the upcoming kitchen demolition.
I served this soup with a salad of greens, oranges, red onions and toasted almonds and a loaf of olive bread.
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, chopped
• 1 14 1/2-ounce can diced tomatoes
• 1 4-ounce can diced green chilies
• 1 tablespoon dried thyme
• 4 16-ounce cans black beans, drained and rinsed
• 2 cups canned chicken broth, plus additional to thin if necessary
• Sour cream and sliced green onions for garnish
1. Heat oil in a large saucepan over medium heat. Add the onion, red pepper and garlic and sauté until onion is tender, about 10 minutes. Mix in the tomatoes with their juices, green chilies and thyme. Reduce heat to low and simmer until the vegetables are very soft. Add the black beans and 2 cups of broth. Purée soup in batches until smooth. Return soup to pot.
2. Bring soup to a simmer. Thin with addition broth if necessary. Season with salt and pepper. Garnish with sour cream and green onions.