Black Bean Soup

Black Bean Soup

I love black bean soup. It is delicious, as well as filling. It makes a great meal for dinner, or for lunch. And it tastes great left-over and re-heated. And it's a great way to use a lot of fresh peppers, especially if you have a nice garden full of them! So here is my super-easy recipe. I hope you love it as much as me!

You will Need:
-2 Cans Organic Black Beans
-1 Can Organic Diced Tomatoes with Chili Peppers (or without if you want it milder)
-1 Can Whole Kernel Corn
-1 Medium Yellow or Spanish Onion
-1 Organic Red Bell Pepper
-1 Organic Green Pepper
-1 Organic Yellow Bell Pepper
-1 Organic Orange Bell Pepper
-1 Bullion Cube (chicken, or vegetable, if you're a vegetarian)
-3 dried Chiltepin peppers (you can find them on Ebay or Amazon) , crushed, or hot sauce if you prefer (optional)
-Ground Cumin
-Adobo Seasoning
-Course Kosher Salt and Fresh Ground Black Pepper
-Extra Virgin Olive Oil
-3-4 Cloves garlic, minced.
-White Rice, prepared (to serve over)

Directions:

Dice onion (not too small).
Coat the bottom of a large pot with olive oil.
Place pot over medium-high heat.

Add onions to the pot, and saute until translucent.    

While onions are sauteing, cut all of your peppers into short strips.
Add to the onions, along with the tomatoes, corn, garlic, and some cumin to taste.
Stir well.
Cook for a few minutes, to allow all of the flavors to combine.

Add about a quart or quart and a half of water, the bullion, some adobo, and 1 and 1/2 cans of black beans, drained.

Take the remaining black beans and press them with the back of a spoon, to kind of mash them.
Add to soup.

Season with the salt and pepper to taste.

Cook over low heat for about an hour.

Serve over the rice. Top with grated cheese if you want.

This will actually taste even better the next day, so store in an airtight container in the fridge.

Enjoy! <3