Deep Dark Black Bean Soup with Fixins

• September 18, 2013  |
• by Kirstin Uhrenholdt

Here is a delicious black bean soup your kids will love. Have your children help out by crumbling the oregano, putting the garnishes in bowls, and tasting to make sure the soup is perfect.

YOU NEED

2 tablespoons olive oil
2 medium onions, chopped
5 medium cloves garlic, finely chopped
1 tablespoon ground cumin
1 teaspoon dried oregano
1 15-ounce can of dices tomatoes, undrained
3 15-ounce can of black beans, drained (or 5 cups home-cooked beans)
4 cups vegetable or chicken broth
1/2 chopped chipotle pepper, from a can of chipotles in adobo sauce (optional, and only if you want your soup spicy)
1 tablespoon brown sugar
Salt and pepper

Optional Toppings:
1/2 cup sour cream, to dollop
3 limes, cut in half, for squeezing
Small handful cilantro, to add some flair
Shredded or crumbled cheese, to make you happy
1/2 cup salsa, because it is America’s favorite condiment

TO MAKE SIX SERVINGS

In your soup pot, heat up the olive oil, add the onions, and sauté until soft, 4-5 minutes. Add the garlic and cumin, and sauté for another two minutes.

Toss in the remaining ingredients and simmer over medium heat for at least 30 minutes.

Pour half of the soup into a blender, blend until smooth, and stir it back into the pot. (If you have a hand immersion blender, you can stick it into your pot and blend for a moment instead.) Taste for seasonings.

Serve in big bowls with the toppings on the side.

Slow Cooker Option: Sauté the vegetables and put them, along with the remaining ingredients, into your slow cooker. Cook on low for 8-10 hours or high for 6 hours.