Black Bean & Green Chile Soup
Serves 4-6
As this soup sits, the flavors meld and it gets better. If possible, refrigerate overnight and serve the next day.
Ingredients:
1 large Onion, dice into ¼” pieces
2 stalks Celery, dice into ¼” pieces
2 large Carrots, peel and dice into “bean-size” pieces
1 tsp Cumin Seeds
2 tsp Ground Cumin
2 Bay Leaves
1 4”sprig fresh Rosemary
4 cloves Garlic, minced
2 15 oz. cans of Black Beans, drain and rinse
1 15 oz. can of Black Bean Refried Beans
8 oz. (1 cup or more) Santa Fe Olé Roasted New Mexico Green Chile
Olive Oil
Salt to taste
Garnishes:
Chopped fresh Cilantro
Sour Cream
Lime wedges
Preparation:
Into a large sauce pan, place 2-4 Tbsp Olive Oil and heat over medium heat until hot.
Add the Celery and Onion and sauté, stirring occasionally, until soft.
Add Cumin (ground and seeds) and Garlic, sauté until fragrant, about 1 minute.
Immediately add Black Beans, Refried Beans, Carrots, Green Chile and 2 cups of water.
Stir well to incorporate Refried Beans into the liquid.
Bring to simmer over medium heat.
Cover the pot and turn heat to low.
Allow to simmer, stirring occasionally, about half hour.
Taste to adjust seasoning.
Remove Bay Leaves and Rosemary sprig prior to serving.
Serving:
Serve very hot with a dollop of Sour Cream and a sprinkling of Cilantro with a Lime wedge on the side.