Black bean soup
Black bean soup
Ingredients
1 cup onion - diced
2 cups carrots - diced
2 - 3 cloves of roasted garlic
1 tablespoon olive oil or water for sauteing
1 cup of red wine
2 cans of salt-free black beans drained and rinsed (If I have time, I prefer to use dry beans I soaked overnight then cooked)
2 roasted jalapeno peppers (peeled and seeded)
1 roasted bell pepper – any colour (peeled and seeded)
4 cups of vegetable broth.
2 tablespoons of lime juice
1 teaspoon Himalayan salt
½ teaspoon black pepper
Steps
Preheat oven to 375 degrees. Roast all peppers and garlic in the oven. Once the peppers are charred, let them cool in a covered container. This will help with the removal of the skin.
Sauté carrots and onions in olive oil or water until the onions are translucent. Add salt and pepper.
Add wine, bring it to a simmer, let it reduce for about 10 minutes.
Drain and rinse beans.
Add the beans, roasted peppers (peeled and seeded), peeled garlic and broth. Let it simmer for 45 minutes to reduce.
Puree using an immersion blender, blender or food processor. If you would like some texture in the soup you can pull out some of the beans before you puree it, then add them back in before final seasoning.
Remove soup from the heat. Add lime juice and more salt and pepper if needed.
