Black Bean Soup

When our friends Stephen and Amy invited us over for dinner a few months ago, we knew to expect a great meal but man...this soup is one of the best things I've ever eaten! Stephen is a great cook and he took a recipe from Bobby Flay, tweaked it and made it his own. I've made it several times since then and it continues to be a favorite of ours.

Yields 6 hearty servings:

Ingredients: 

- 3 tbsp. olive oil

- 1 medium carrot, peeled and chopped

- 1 medium yellow onion

- 3 cloves garlic, minced or pressed

- 4 cans of black beans, drained and rinsed

- 1 jalapeño, roasted, seeded and chopped

- 1 c red wine

- 4 c water or chicken broth 

- 2 limes

- salt, pepper to taste

- cayenne pepper to taste

1. Prepare you carrot, onion and garlic. Heat the olive oil in a large pot on high (we will add all other ingredients to this pot so it needs to be big enough for the entire dish). Add the carrot, onion and garlic to the olive oil and cook for about 5 minutes, until onions are translucent.

2. Roast the jalapeño and reduce the wine by half while the vegetables cook. 

3. Add the beans to the vegetables and reduce heat to medium. Add the reduced wine then the jalapeños. Add the water or broth. Simmer for 30 minutes. (I start with 3 cups then add more as needed)

4. Add seasonings. Use an immersion blender and blend until smooth. Bring to a simmer and add the juice of 1-2 limes (to taste, I prefer 2).

We love this soup paired with cheese quesadillas, guacamole and chips or even as an appetizer for enchiladas or tacos. Enjoy!

- Elizabeth -