Southwestern Black Bean Soup
Southwestern Black Bean Soup
Directions
- Combine the beans and stock in a medium sauce pan and bring to a simmer. Add the bay leaves and thyme.
- Sauté the onion, garlic and chili in the oil then add to the beans.
- Simmer the soup uncovered about 2-3 hours. The beans should be very soft and beginning to fall apart. Add cumin, coriander, salt and pepper to beans.
- Puree about half of the beans and add back to soup then serve.
Ingredients
- 1 lb(s). beans, black dried, soaked
- 1 tsp. oregano, dried
- 1 chile(s), anaheim, diced and seeded
- 1 Contigo® Pepper(s), Jalapeño, diced and seeded
- 1 tsp. coriander, ground
- 1 tsp. cumin, ground
- 2 garlic, clove(s), minced
- 1 Tbsp. oil, canola
- 4 oz. Peak Fresh Produce® Onion(s), diced
- 2 Roma® Bay Leaf(ves), Dry
- 1-1/2 tsp. Roma® Black Pepper, Ground
- 1 tsp. salt, kosher
- 1/2 tsp. thyme leaves, dry
- 5 qt. vegetable stock
