Black Bean Soup

Name: Black Bean Soup
Ingredients: 1 x olive oil as needed; 1 1/4 each onions chopped; 4 each poblano peppers chopped; 4 each jalapeno pepper chopped; 4 tablespoons garlic chopped; 2 ounces tomato paste; 4 tablespoons cumin; 4 tablespoons red chile powder; 2 tablespoons paprika; 2 tablespoons coriander; 1 gallon beef stock; 118 ounces black beans Two large plus four small cans; 1 x salt and black pepper to taste

13 ingredients

7 steps

Ingredients

1 x olive oil as needed
1 1/4 each onions chopped
4 each poblano peppers chopped
4 each jalapeno pepper chopped
4 tablespoons garlic chopped
2 ounces tomato paste
4 tablespoons cumin
4 tablespoons red chile powder
2 tablespoons paprika
2 tablespoons coriander
1 gallon beef stock
118 ounces black beans Two large plus four small cans
1 x salt and black pepper to taste

Directions

1

Saute the onions and peppers in the olive oil until they start to get soft.
2

Add the garlic, tomato paste, cumin, Chile powder, paprika, and coriander and saute three minutes more.
3

Add stock, bring to a boil, and then reduce to a simmer.
4

Puree the two large cans and one small can of beans, including the liquid, in a blender in batches, and add to the soup.
5

Drain the excess liquid from the three leftover small cans of beans and add them whole to the soup.
6

Simmer for a half hour uncovered.
7

Taste the soup and then add the desired amount of salt and pepper.