28ozvegetable broth (or 2 tablespoons + 1 teaspoon no chicken soup base with 28 ounces of water)
1bell pepper, diced
10oztomatoes and green chilies, drained
2tsp.black pepper, freshly ground
Sour cream, chopped tomatoes, chopped red onion, and chopped jalapenos as desired for garnish
Sauté onion and bell pepper in oil in a skillet.
While the vegetables sauté, combine ½ of the prepared beans with all of the reserved liquid and the broth in a large soup pot. Using an immersion blender, puree the beans.
When onions and peppers are tender, add them to the pureed beans in the soup pot along with the remaining beans, garlic, tomatoes and green chilies, lime juice, and seasonings. Stir gently and simmer until soup is hot and flavors are blended, about 30-45 minutes.
Serve with sour cream, chopped tomatoes, chopped red onion, and chopped jalapenos as desired for garnish.
Prepared dried black beans are the base for the black bean soup, so if you need to make them make sure you soak them the night before. Dried beans are much cheaper than canned and easy to make, and you may wish to double the beans that you cook to freeze for later use.Puréeing half of the beans and keeping the other half whole will give this soup a nice texture with a smooth base.Don't try to substitute canned beans for the soup as they are not as tender as those cooked from dried, so the consistency will alter the texture of the soup.Nutrition facts do not include garnishes.If you like this soup, try a similar mixture without the broth to make a thick bean dip for corn chips.