Monday, November 3, 2008

TGIF Black Bean Soup

This is the copycat version of TGIF's black bean soup. Make some corn muffins or quesadillas to go with it, or how about some loaded baked potatoes or potato skins.

2 tbs vegetable oil

3/4 cup diced onions

3/4 cup diced celery

1/2 cup diced carrots

1/4 diced green peppers

2 tbs minced garlic

15 oz can black beans

4 cups chicken stock

2 tbs apple cider vinegar

2 tsp chili pdr

1/2 tsp cayenne pepper

1/2 tsp cumin

1/2 tsp salt

1/4 tsp liquid smoke

Shredded Monterey Jack

Cheddar cheese

Chopped green onions

Sour cream

Heat oil in a lge pot Add onions celery carrot bell pepper and garlic to oil and simmer slowly for 15 min or until the onions are transparent While you cook the veggies pour the canned beans into a strainer and rinse under cold water Measure 3 cups of the beans into a food processor with 1 cup of the chicken stock Puree on high speed until smooth When the veggies are ready pour the pureed beans the whole beans and the rest of the chicken stock Add the rest of the ingredients except the cheese green onions and sour cream Bring mixture to a boil reduce heat and simmer for 50-60 min or until soup is to your desired thickness Garnish each bowl with cheese onions and sour cream.

This is from Recipe Zaar. I don't add green peppers because we don't like them in our soups. I don't add as much celery because we don't like it to really eat and see. I usually cook my own black beans by soaking and letting them cook in the crock pot. I cool and freeze the extra beans for later use. You can add smoked sausage or a little leftover ham. I don't puree the beans(then you would have to clean the processor!) I take out some and put them in a bowl and mash with the back of a large spoon.

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