We are leaving for California first thing in the morning and I am trying to use up what remains in the vegetable drawer. Here is a very simple black bean soup. Enjoy and I will post from sunny California in a few days!
3 tablespoons olive oil
1 large onion, chopped
1 red or green bell pepper, chopped
2 carrots, diced
2 garlic cloves, minced
1 -2 jalapeños, seeded, diced
1 14 1/2-ounce can peeled tomatoes, chopped, juices reserved
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1 tablespoon dried thyme, crumbled
4 16-ounce cans black beans, drained, rinsed
2 cups vegetable stock
juice of a lime
Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper, carrots garlic and jalapeños, sauté until onion is tender, about 10 minutes. Mix in tomatoes with their juices, chilli powder, cayenne, cumin and thyme. Reduce heat to low and simmer until vegetables are very soft, about 10 minutes. Add beans and 2 cups stock. Puree soup in batches in processor or blender until smooth. Return soup to pot.
Add the juice of a lime and season to taste with salt and pepper. Garnish with sour cream and sliced green onions.