And it's super healthy so have a couple bowls!
Black Bean Soup
Serves 4.3 cans black beans, drained and rinsed, divided
4 cups homemade or store-bought chicken stock (or veggie), divided
1 onion, diced
1 red bell pepper, diced
2 tablespoons butter
1 tablespoon ground cumin
1 tablespoon chili powder
1 cup salsa (I use super spicy!)
1/2 cup white wine
1 can diced tomatoes with chiles (I use extra hot)
Shredded cheddar cheese, optional
Sour cream, optional
Diced avocado, optional
Tortilla chips, optional
In a food processor or blender, puree 2 cans of the black beans with about 2 cups of the stock until smooth. Set aside.
Saute the onion and bell pepper with the butter over medium heat, for about 5 minutes, until softened and golden brown. Add the spices and let toast until fragrant, about 30 seconds.
Add the bean puree to the mix, a little at a time so it doesn't splatter you.
Add the rest of the ingredients, including the other can of beans and the rest of the stock.
Bring to a boil and reduce to low to simmer for about 30 minutes.
Top with the cheese, sour cream, avocado, crumbled tortilla chips, etc, and enjoy!!