Black Bean Chili Soup

Source: Barbara Linnehan, Holy Apostles Mission, Mechanicsburg PA

Servings: 8

Freezes well.

Ingredients

  • 12 oz. uncooked black beans (rinsed)
  • water
  • 2 Tbsp. plus 2 tsp. olive oil (can substitute tomato juice)
  • 2 cups chopped oinoins
  • 2 Tbsp. chopped seeded green chili pepper
  • 6 cloves garlic, minced
  • 2 cups canned Italian plum tomatoes – drained, seeded, and diced
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. ground coriander
  • 1/2 tsp. crushed red pepper
  • 1 Tbsp. salt

Directions

  • In a bowl combine beans with enough water to cover the beans by 2 inches. Cover with plastic wrap and let stand overnight.
  • In 4-quart soup pot, heat oil over medium heat; add onions, chili pepper and garlic, and saute, stirring occasionally, until onions are softened. Drain beans (discarding soaking liquid), add beans to pan along with 1 quart plus 3 cups water and remaining ingredients; mix well, bring to a boil. Reduce heat to low and cover pan, and let simmer, stirring occasionally, until beans are tender, about 2 hours. Remove from heat and let cool.
  • Pour 1-2 cups soup into blender, process until smooth. Transfer to a bowl, repeat procedure until half of the soup has been processed. Pour soup back into pan with unprocessed soup. Cook over medium heat until soup is heated through, 5-10 minutes.
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Black Bean Chili Soup
Course: Soup

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