Black Bean Soup

This Black Bean soup is partially pureed and tends towards the Spanish version of this soup.

Black Bean Soup

2 large onions, coarsely chopped onion

2 ribs celery, diced
2 teaspoons minced garlic
2 tablespoons olive oil
4 15.5-ounce cans black beans, thoroughly rinsed and drained
6 cups water
2 14.5-ounce cans chopped tomatoes
1 green pepper, coarsely chopped
4 scallions, chopped
1 jalapeno pepper, minced
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
2 bay leafs
Freshly ground black pepper to taste

Cilantro bunch, chopped

Thinly sliced green onions

Sour cream

Grated cheddar cheese

Garnish: Chopped cilantro, grated cheddar cheese, sour cream, thinly sliced green onion

Sauté the onion, celery and garlic in hot olive oil large soup pot until the onion begins to soften and brown. Combine the beans with the water, tomatoes, green pepper, scallions, jalapeno, cumin, oregano, bay leaf and black pepper with the onion mixture. Cover and bring to a boil, reduce heat and simmer for 10 minutes.

Remove bay leaves. Puree 4 cups of the soup mixture in a blender or food processor; return to the pot and continue to heat for 5 minutes.

To serve, spoon the soup into large bowls. Sprinkle with cilantro and garnish with cheese, sour cream and green onion as preferred.

Yields about 12 cups.