This recipe is simple, hearty and delicious.
Makes at least 6 servings – after serving 3 people for dinner, we use this for lunches for a few days afterward.
- 1 pound of dried black beans, rinsed and separated (take out any cracked or broken beans)
- 1 Tablespoon of butter (+ a bit of olive oil, if necessary)
- 1 medium onion, diced
- 2 carrots, diced
- 1-2 celery ribs, diced.
- 2-3 cloves garlic, minced
- 1 tsp. paprika (use smoked if you enjoy a smoky flavor)
- 1 tsp. cayenne pepper (1.5 if you like things more spicy)
- 3 tsp. cumin
- 1 small can diced green chiles, drained
- 3-4 cups chicken stock
- 1 can of condensed tomato soup
- Black pepper
- Juice from one lime or 1/2 lemon
- Shredded cheddar and tortilla chips for garnish
- In a large stockpot, cover beans with water. Leave to soak overnight. If you are doing this the day of, bring the stockpot to a boil, boil for 2 minutes, then cover and turn off heat. Allow beans to sit, covered, for one hour.
- Drain the beans and set aside. Rinse the stockpot.
- Melt butter on medium-low heat, then add onions, carrots and celery with a pinch of salt. Stir, adding olive oil if necessary – depends on the volume of your veggies.
- When onions turn translucent, add garlic, paprika, cayenne, cumin, and chiles. Cook for a little bit to toast the dry seasonings but not burn the garlic.
- Add chicken stock, tomato soup, and beans. Bring to a boil, then reduce heat and simmer, covered, for at least one hour.
- Add lime or lemon juice towards the end.
- Blend soup. If you make it in advance (which you should do – soup always tastes better the next day), put it in the blender when it’s cool. If you are making it at gametime, I have found that putting it in the crockpot and then using a handheld mixer works nicely. Puree it until it reaches the consistency you enjoy – I like it pretty smooth, my partner prefers a more chunky texture (like chili). Using the hand blender will not get it as smooth as a blender or food processor will.
- Taste and adjust seasonings
- Garnish with cheese and tortilla strips.