black-bean-soup.md

Black Bean Soup

Components

• 1 tbs olive oil
• 2 medium carrots
• 1 large onion
• 1 medium red pepper
• 2 ts chopped garlic
• 1 1/2 ts cumin
• 1 tbs lime juice
• 1 ts Himalayan salt
• 2 c water
• 4 c chicken broth
• 4 c dry black beans
• 5-6 chile de arbol, dried (with seeds)
• shredded sharp cheddar cheese (optional, garnish)
• fresh cilantro leaves (optional, garnish)

Assembly

• Soak black beans in water overnight
• Chop carrots, onion, and red pepper
• Heat olive oil on medium, then add chopped vegetables and garlic. Cook until lightly browned and tender
• Stir cumin, lime juice, and 1/2 ts salt into vegetables. Cook for an additional 1 minute.
• Add water, chicken broth, black beans, chile de arbol, and remaining salt.
• Heat on medium-high until boiling, then reduce heat and simmer uncovered for 1 hour. Stir occasionally.
• Ladle portions of soup into a blender and puree. Recommend filling blender about 1/2 full on each cycle.
• Serve hot. Garnish with shredded sharp cheddar cheese and/or cilantro if desired.

Notes

Mom's recipe that I have modified. I made this starting with dry beans instead of canned, chile arbol instead of red pepper flakes (and upped the quantity), and tilting the water/broth ratio more in favor of broth. If less heat is desired, remove the chiles before the blending step.