Velvet Black Bean Soup

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vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This smooth, flavorful soup is a pleasure with a cool salad and warm bread on the side. You can prepare this soup with canned beans or soaked dried beans as time and energy permit. Cooked brown rice can also be served as an accompaniment.

Ingredients

Preparation

Heat a 4- to 6-quart pot and add olive oil. Add onions and sauté for about 2 minutes until beginning to soften. Add garlic and allow to sauté another minute. Add peppers and oregano and allow the vegetable mix to cook in the oil for 5 minutes more.

If using canned beans: Add bay leaf, beans and 4 cups of stock. Bring to a boil, reduce heat and simmer 10 to 15 minutes. Remove bay leaf and purée in a blender or food processor until smooth. Add salt and pepper and taste for seasoning.

If using dried beans: Remove from soaking liquid and rinse. Add to onion pepper mixture, along with 4 cups stock. Bring to a boil, reduce heat cover and simmer 1 to 1 1/2 hours. Or, pressure cook for 6 to 8 minutes. Purée soup in a blender or food processor and add salt and pepper to taste. If soup is too thick, add a bit of water to thin it.

Serve with a squeeze of fresh lime juice and a sprinkle of chopped cilantro.

Recipe by Marie Donadio, PCC Cooks instructor

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