Ward off winter chill with a sturdy black bean soup that can feed a hungry crowd.
Black Bean Soup With Soy Chorizo
1 poundblack beans dry weight
2 ribscelery, diced
1 largecarrot, peeled and diced
1 tablespoonolive oil
5 clovesgarlic, minced
1 largeyellow onion, diced
1 largered pepper, stemmed, seeded and chopped
1 poundsoy chorizo
1 teaspooncumin powder
1 tablespoonchipotle puree
1 teaspoonoregano powder
Dashsea salt (to taste)
Dashblack pepper (to taste)
2 cupsvegetable broth
Handfulcilantro, optional garnish
Dashhot sauce, optional
Prep time:40 minutes
Total time:1 hour 45 minutes, plus overnight soak
Rinse and sort beans. Soak overnight and discard water.
Add celery and carrot to a large heavy-bottomed cooking pot over medium-high heat. Cook until tender, about 5 minutes. Add rinsed beans, bay leaf, water and baking soda. Add water, bring to a boil and cook 1 hour on high heat or until tender. Reduce heat. Remove bay leaf. Process 2 cups of cooked beans in a blender until smooth, about 2 minutes. Return beans to pot. Let simmer.
Heat olive oil in a large heavy-bottomed skillet over medium heat. Add garlic, onion and pepper. Cook until tender about 5 minutes. Bank vegetables to one side of skillet and remove chorizo from casing. Cook chorizo until heated through.
Add contents of skillet to cooking pot. Add cumin, chipotle, oregano powder, salt and pepper. Add vegetable broth. Stir, cover and let simmer for 15 minutes.
(Quick version: Combine 3 14.5-ounce cans of black beans in a pot. Heat. Follow with steps 2 and 3. Total cooking time about 40 minutes.)