If you start making black bean soup in the morning using other recipes out there, you’re lucky to be slurping soup by lunchtime. That’s because most recipes require dry beans that have to rehydrate for at least a couple hours, and many recipes say “overnight.” But you know, tomorrow’s just too far away when you’re craving soup right now. So, for this often requested clone recipe, I sped up the process by incorporating canned black beans, rather than the dry ones. That way, once you get all the veggies chopped, you’ll be souped up in less than an hour Friday’s version of this soup has a slightly smoky flavor that’s easily duplicated here with just a little bit of concentrated liquid smoke flavoring found in most markets. Just be sure to get the kind that says “hickory flavor.”
MAKES: SIX 1 -CUP SERVINGS
INGREDIENTS:
- 2 tablespoons vegetable oil
- ¾ cup diced white onion
- ¾ cup diced celery
- ½ cup diced carrot
- ¼ cup diced green bell pepper
- 2 tablespoons minced garlic
- 4 15-ounce cans black beans
- 4 cups chicken broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon liquid hickory smoke
GARNISH:
- Shredded Cheddar/Monterey Jack cheese blend
- Chopped green onion
INSTRUCTIONS:
- Heat 2 tablespoons of oil in a large saucepan over medium/low heat. Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (sweat) for 15 minutes or until the onions are practically clear. Keep the heat low enough that the veggies don’t brown.
- While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.
- Measure 3 cups of the drained and rinsed beans into a food processor with 1 cup of chicken broth. Puree on high speed until smooth.
- When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken broth, and every other ingredient in the list (down to the liquid smoke) to the pot. Bring the mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until the soup has thickened and all the ingredients are tender.
- Serve the soup topped with a couple tablespoons of the cheese blend and a teaspoon or so of chopped green onion.
