I love soup in the winter, especially big batches of it that I can easily reheat for lunch. The past month we have had a black bean soup in heavy rotation that I completely forgot I used to make all the time. I had perfected the recipe years ago and was delighted that it really was as quick and easy to make as I remembered. It tasted better then my memory allowed though and that is why I have made it so often. It really does take about 30 minutes, and is soooo tasty!
Black Bean Soup
1 t kosher salt
1/2 t fresh ground black pepper
1/4 t ground cumin
2 bay leaves
2 T extra virgin olive oil
2 T red wine vinegar
1 T garlic
1 c red onion, chopped
1 1/2 c red pepper, chopped
3 15 oz cans black beans, undrained
1 3/4 c chicken broth, low sodium
Bag of shredded Mexican cheese
In medium sauce pan, heat olive oil over medium heat. Sauté onion, red pepper and garlic until soft, approx 7 minutes.
Add 2 cans beans, broth, vinegar, salt, black pepper, cumin and bay leaves. Cover and bring to a boil.
Reduce heat to low and simmer for 10 minutes.
Remove bay leaves.
Use stick blender and blend in the pot keeping a few lumps. If you don’t have a stick blender, transfer very carefully into a blender or food processor and pulse.
Add 3rd can of beans and blend/pulse for a second, keeping most beans whole.
Sprinkle cheese on top and serve!