Black Bean Soup

submitted by AlsoAHotSauce

• Splash of Olive Oil
• 1 Red Onion
• 3-4 cloves Garlic
• 1 Bell Pepper
• 1 Jalapeno -or- some Red Pepper Flakes
• 1-2T Cumin
• 1 qt Chicken Stock
• 2 14oz cans Black Beans
• 2 Sweet Potatoes -or- 1 Butternut Squash

Chop onion, all peppers, and mince the garlic

Saute above in a dutch oven with a tablespoon or so of oil on medium heat.

After the onions go translucent ( 5-min?), add the cumin / red pepper flakes and cook 1 more minute. It’ll get a little sandy looking.

Add the chicken stock. Veggie stock works fine too. we use the low sodium kind.

Drain and rinse the black beans and dump in.

Peel the squash or sweet potatoes and cube to 3/4″ cubes or so, and pop them into the pot.

Cover and bring to boil. Then reduce heat and simmer for 30-270 minutes. whatever, really.

At the end we blend with an immersion blender, but it’s good chunky too.

Serve with a dollop of: cheese or sour cream

Accompany with Crusty bread or tortillas or tortilla chips.

Prep Time: 20 minutes

Cooking Time:30 - 270 minutes

Total: 50 - 300 minutes

Servers 4-5