Vegetables / Wonderful Black Bean Soup

We make bean soup fairly often but as of recently decided to make a fancier, creamier bean soup. Below is what we made and thought it was great for a cold winter night. Although we served this soup with corn bread we thought serving it with tortilla chips, grated cheese and sour cream would be just as good.

INGREDIENTS:
1 - 1 lb bag Black beans soaked overnight
1 or so Tablespoons Butter - Margarine is NOT butter.
3 Carrots, chopped
1 Onion, chopped
1 Celery Stick chopped
2 cloves Garlic, chopped
1 teaspoon fresh ground Cumin
1 teaspoon Salt
1/2 teaspoon Cayenne powder
1/2 teaspoon Mexican Oregano
5 cups Beef Stock or equivalent beef bullion and water
1 cup water
Fresh ground Black Pepper and Salt to taste.

In a medium high stock pot melt butter and sauté Carrots, Onion, Celery and garlic until soft. About 8 or so minutes, stirring on and off.

Add salt, cumin, cayenne and oregano and stir to combine.

Add Stock, water and re-hydrated beans and simmer for about 20 minutes to a half an hour.

Pour mixture into blender or food processor and blend until fairly smooth and pour back into stock pot. Add water if to thick and cook down if not thick enough, reheat and serve.

Serve with tortilla chips, grated cheese, sour cream and hot sauce or with corn bread. This recipe with less water or cooked down would make an excellent bean dip.

Enjoy!
Knox's Spice Company