Black Bean Soup

I love a good soup- in fact, I think it is my favorite food.

This is a recipe I developed to get more veggies into my family's diet.  It is easy and just a one pot recipe.  It is great hot or chilled, and perfect any time of the year.


Emma's Black Bean Soup

1 yellow bell pepper
1 red bell pepper
1 orange bell pepper
1/2 pound of carrots
1/2 bunch green onion
1 TBS butter or oil
2 cups chicken stock
2 cups water
2 cans black beans, drained and rinsed
1 cans petite diced tomatoes
1 can corn, drained
Salt and pepper to taste
1 avocado

• Chop the the bell peppers and carrots into a really small dice.  Slice the green onion into really small pieces.  Wash the green onions after cutting them to make sure you get out any sand or dirt that may have grown up into the plant.
• In a large stock pot saute, with about 1 TBS of butter or oil the bell peppers, carrots and onion.
• Add the chicken stock, water, and black beans.  Cook at a simmer for about 20 minutes until the beans are soft.
• Add the tomatoes and liquid from the can.
• Take half of the soup, a least 2 cups, and put it in a blender.  Pulse a few times until pureed, but not super smooth.  Add this back into the soup.
• Add the corn
• Heat until it is hot
• Season with the salt and pepper
• Serve with diced avocado on top.
• If the soup is too thick add a little more water or stock to it.

TIPS, TRICKS, and IDEAS

• make sure all the vegetables are cut to about the same size so they can cook evenly together
• if you want a smooth black bean soup because you have picky eaters you can either puree the whole thing in your blender or run it through a food mill.
• You can leave the water out and puree it into a black bean dip
• You can not cook anything, leave out the water and stock, and use fresh tomatoes for a black bean salsa.  
• Add a jalapeno for heat.

Another Soup to check out on the Soule Mama blog- Carrot Tomato!