I somehow managed to boil up way, way, WAY too many black beans the other day, so I decided to make some nice, warm black bean soup, which in this weather was more than welcome. I served this with some grilled cheese sandwiches and it disappeared around our table!
3 cans of black beans, divided (This is about 4 1/2 cups of cooked black beans.)
3 celery ribs, chopped
1 onion, chopped
2 spicy dark green peppers, chopped
2 Tablespoons olive oil
4 garlic cloves, minced
3 1/2 cups chicken broth
5 diced tomatoes
1 Tablespoon cumin
1 bunch cilantro
1 teaspoon Tabasco sauce
1 bay leaf
1/4 teaspoon black pepper
salt to taste
1 pound sausage (optional)
1 teaspoon lime juice
chopped green onions and cilantro for serving
Directions and Notes:
1. Mash 1 1/2 cups of the black beans; set aside.
2. In a large saucepan, heat the olive oil and saute the celery, onion, green peppers, and garlic cloves until tender.
3. Add the chicken broth, black beans, mashed black beans, tomatoes, cumin, cilantro, Tabasco, bay leaf, black pepper, and sausage if you’re using it. (Note: I added my whole bunch of cilantro whole so it would be easy to pull out later with the bay leaf. Then I had more fresh, chopped cilantro for serving.)
4. Stir together and bring to a boil. Reduce heat and simmer 15-20 minutes until it is warm and the flavors are melded.
5. Discard the bay leaf and cilantro bunch.
6. Stir in the lime juice. Serve with chopped green onions and cilantro.