black bean soup

serves 4

This filling soup makes a quick vegetarian dinner, or an easy chicken chili simply by adding some shredded rotisserie chicken at the end.

olive oil
2 14-oz cans black beans, drained
1 cup vegetable or chicken broth
2 cups modern mirepoix
1 red bell pepper, diced
1 tbsp cumin
hot sauce to taste

Heat 2 tbsp olive oil in a large pot over medium heat. Add mirepoix and bell pepper, add salt and pepper, and sautee until onions are translucent. Add beans, broth, cumin, and hot sauce. Turn heat up to med-hi and cook for 15 minutes, stirring occassionally. Remove from heat, and pour all but 1 cup soup into a food processor. Puree soup, then return to pot and stir to combine with whole beans. Garnish with sour cream and shredded cheese.