Soup is a delicious and filling meal for lunch or dinner. Once it’s made, it’s a small matter to heat it up. As you might have guessed, it tastes great the day it’s made and even better the next day when the flavors have had a chance to develop. In colder months, I try to have two different soups available at all times, and this one is a favorite.
To expedite this soup, soak beans the night before, cook them in a crock pot overnight (or use canned). Typically, beans take two hours on a stove top to cook all the way through. If you like a lot of soup, double it, it freezes well.
Use different colored peppers to brighten up the pot. Here I’ve used cubanelle peppers, sometimes green chilis sometimes jalapenos.
4 cups hot water or broth
1 cup dried black beans
1 medium red onions, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 garlic cloves, minced
2 tsp cumin
1 tsp olive oil
1 tbsp chopped chipotle chilies
2 tsp fresh lime juice
1 tsp coarse sea salt
1 tsp smoked salt (optional)
¼ tsp ground black pepper
1. Heat broth over high heat and add black beans and salt. Allow to boil for 15 minutes then reduce heat to simmer on medium-low for 1 1/2 hours or until beans are soft. Keep an eye on water levels to keep beans submerged.
2. Meanwhile, heat olive oil in a large pot over medium heat. Add onions, peppers, and garlic, saute until onions are translucent and peppers are tender-crisp.
3. Stir in spices.
4. Once beans are cooked through, add remaining ingredients.
5. Cook over low-medium heat for 1- 2 more hours to meld flavors. Keep an eye on the water level. Adjust seasonings.
6. Serve and eat!