Black Bean Soup

Black Bean Soup

Ingredients:

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion (1 large)
• 2 cups thinly sliced carrots (4-5 medium)
• 1 cup thinly sliced celery (2 stalks)
• 3 cloves garlic, minced
• 3 cans (15 oz. each) black beans
• 1 can (14.5 oz)low sodium chicken broth
• 1/2 cup beer or substitute 1/2 cup chicken broth or water
• 1 1/2 teaspoons cumin
• 1/8 – 1/4 teaspoon cayenne pepper

Condiments:

• Lemon or lime slices
• Sour cream or plain yogurt
• Salsa
• Cooked white or yellow rice
• Shredded Cheddar cheese

In a large saucepan, heat the olive oil over medium-high heat; saute onion, carrots, celery and garlic for 3 minutes. Cover; cook 10 minutes, stirring several times until the vegetables are very soft.

Transfer the vegetables to a food processor or blender. Add 2 cans of undrained beans. Puree the mixture until it is very smooth. Return the mixture to the saucepan.

Drain and rinse the remaining can of beans; add to the soup. Stir in the broth, beer, cumin and cayenne. Bring to a simmer over medium-high heat. Cook uncovered 10 minutes, stirring frequently to prevent sticking. Serve with squeeze of lemon or lime, or choice of condiments. Makes about 7 cups. Serves 6