This black bean soup recipe is based on a recipe attributed to Ina Garten on a fan website (inagartencooks.com). It is delicious. I serve it along side fajitas and it is a hit in my house.
4 cups cooked black beans or 2 15 oz cans, rinsed and drained
3 tbsp olive oil
1 large yellow onion, diced
2 carrots peeled and diced
2 celery stalks, diced
1 red bell pepper diced
4 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
2 tbsp tomato paste
4 cups chicken stock
1 bayleaf
2 tbsp fresh lime juice
Salt and freshly ground black pepper to taste
Olive oil to taste
Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, bell pepper, and garlic and saute for 5 to 7 minutes or until soft and fragrant.
Stir in the cumin, chili powder, paprika, and tomato paste. Cook for 1 to 2 minutes to toast the spices.
Add the beans, chicken stock, and bay leaf. Stir to combine. Bring to a boil then reduce heat and simmer uncovered for 25 to 30 minutes.
Remove the bay leaf. Using an immersion blender partially blend the soup leaving some of the beans and vegetables intact for texture.
If making ahead, store in the refrigerator until ready to reheat and serve. When ready to serve, reheat if necessary.
Stir in the lime juice and season with salt and pepper and additional olive oil if desired. Simmer for 5 minutes to meld the flavors.
Serve with sour cream, avocado, cilantro, or tortilla chips.