Yield: about 8 cups
Instructions
- 1 ½ cups unsalted black beans, canned or cooked from dried
- 5 cups water* divided
- 1 cup onions, chopped
- 1 clove garlic
- 1 jalapeño, optional
- 1 cup celery, chopped
- 1 cup carrots, diced
- 1 cup green peppers, chopped
- 1 can (284 ml/10 oz) original Rotel tomatoes*
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp salt
- 2 Tbsp lemon juice
Instructions
- In a large pot add onions. Sauté until they begin to caramelize. View instructions to sauté without oil. Add the garlic and jalapeño. Stir about briefly to brown garlic then add the celery and carrots, along with only 1 cup of the water. Cover with lid, when it comes to a boil, turn down heat and simmer until vegetables are tender.
- Stir green peppers into the hot cooked vegetables. Then add the Rotel tomatoes, oregano, cumin, coriander, paprika, chili powder, salt and the remainder of the water. Bring soup back to boil to meld the flavors.
- If you prefer a thick soup, puree half of the soup in a food processor and return it to the cooking pot. (or use an immersion blender)
- Add lemon juice, stir and serve.
Note
- If cooking dried beans reserve the cooking water. This will add more depth of flavor to your soup. Substitute about 3 cups of the water with cooking water from the beans.
- Rotel tomatoes are a special blend of tomatoes coked with green chilies. It adds another layer of heat to the soup. If you prefer your soup to be less spicy, then substituted with crushed tomatoes.