Spicy Black Bean Soup

Soup is probably my favorite thing to cook. There are just so many variations. Each time I make soup, I approach the stock pot as if it were a blank canvas. Soup allows me to layer on flavor, stack sensations, and gleefully play with texture. I love soup.

I don't have a favorite soup, though I have a list of favorites. Every cuisine offers its own best soup and I enjoy favorites in each that I have encountered. Here's a black bean soup that I enjoy in the winter. The spicy heat and the heartiness of the beans are a great end to a snowy day, all warm and comfortable.....


Spicy Black Bean Soup

1# Dry Black Beans, soaked in water overnight.
2 Onions, medium dice
2 Celery stalks, medium dice
1 Each, Red and Green Bell Peppers, medium dice
2 Jalapeno peppers, small dice leaving in seeds and ribs
2 cloves Garlic, rough chop
2 cans Ro-Tel tomatoes
8 cups beef stock*
1# Chorizo sausage, half moons
1T Cumin
1t Coriander
1T Chili powder
2T Olive Oil
Salt and Black Pepper to taste

In a soup pot heat the olive oil. When shimmering, add the onions, celery, peppers, and garlic and saute over med-high heat until the onions are translucent. Add the cumin, coriander, and chili powder and cook for 3 minutes more. Add the stock and the beans. Simmer, covered, for 1-2 hours or until beans are soft. When the beans are soft add the tomatoes and the chorizo. Simmer for 10 minutes or until the chorizo is heated through.

Serve with crispy tortilla strips, sour cream, avocado, and queso fresco (or farmers cheese)

*(Substituting vegetable stock and omitting the chorizo makes a wonderful vegan option)