Recipe Thursdays

This soup is so yummy! Whenever I make it I make garlic herb bread sticks to go with it. It would also be good with biscuits, rolls or a hearty bread with butter.

You can top the soup with sour cream, grated cheddar, chopped green onions etc. YUM!

TGIFriday's Black Bean Soup

2 tbsp. veg. oil
3/4 cup diced onions
3/4 cup diced celery
1/2 cup diced carrots
1/4 cup diced green pepper
2 tbsp. minced garlic
3 19 oz. cans black beans
4 cups chicken stock
2 tbsp. vinegar
2 tsp. chili powder
1/2 tsp. cayenne (for less spicy soup - omit)
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. hickory liquid smoke

Heat oil in a large pot over medium/ low heat.
Add veggies and garlic and simmer slowly for 15 minutes until onions are clear. Do not brown.
While cooking pour beans in a strainer and rinse.
Measure 3 cups of beans and put in a food processor with 1 cup of chicken stock.
Puree on high until smooth.
When veggies are ready, pour pureed beans, whole beans, the rest of the chicken stock and every other ingredient in the pot.
Bring to a boil, then reduce heat and simmer uncovered for 50-60 minutes or until the soup has thickened and all the ingredients are tender.

Serves 6.

Enjoy!
Happy Thursday!
Blessings,
Liisa