Rumors are that Pumpkin Spice Lattes will soon be available. It's August people. We still need to get through the beauty of September before the cool temperatures arrive that beckon PSL season. Well, whatever, all this talk of PSL have us cautiously celebrating the return of soup season. It may still be a little too warm to make a batch of this delicious, smokey black bean soup right this minute. But put it on your radar for the first batch of soup for fall. When you do make it, double the batch. You won't regret it. Thanks goes to Burns and McCoy Smoked Habanero Roasted Garlic sauce for the amazing depth of flavor.
Note: Reduce broth by one cup if you want thicker soup.
Prep Time: 15 mins (though you can do some of the prep as you cook)
Cook Time: 45 minutes
2 tbsp oil
2 medium white onions
3 stalks of celery
6 cloves of garlic
1 1/2 tbsp cumin
1/2 tsp red pepper flakes
56 oz (2 x 28 oz or 4 x 15 oz cans) black beans, drained
4 c broth, any flavor
1/4 cilantro, chopped
2 tbsp lime juice
Salt and pepper to taste
Optional toppings: cilantro, avocado, tortilla strips, etc.
1. Chop onion, celery, carrot, and garlic. Drain beans. Measure out the broth.
2. Heat oil in soup pot over medium heat until it shimmers. Add the onions and cook for 3 minutes. Add celery, carrot, and a little salt. Cook for about 10 minutes until vegetables are soft.
3. Add garlic, cumin, and red pepper flakes. Cook until fragrant for about 30 seconds.
4. Pour in beans and broth. Bring to a simmer over medium-high heat. Reduce to a gentle simmer, and cook for about 30 minutes until beans are tender.
5. Puree half of the soup until smooth. Return the pureed soup to the pot. Add cilantro, lime juice, hot sauce, and salt and pepper. Stir to mix.
Help us celebrate the #YearofYum. Make one of our recipes, take a snap pic, and tag us @burnsandmccoy.