I made this soup for dinner on Sunday and it was SO YUMMY. My roommate even said it might be the best soup he’s ever eaten. My husband would have said the same thing, however it was much too spicy for him, and it was all he could do to choke down one bowl of it for dinner on Sunday. The thing is, the original recipe called for 4 jalapeno peppers, and I had forgotten to buy them…had I included those, he wouldn’t have been able to eat it at all. I realized for next time time (and with any meal, to perhaps cut the spice in half, have him taste it, then add more if it’s ok with him. The problem is, and I’ve mentioned this before, is that not spicy to me is still spicy to him. =P In any case, it made enough for dinner for 3 people, plus 6 tupperware containers of leftovers (though I only put two ladle-fulls in each tupperware). I served it with French bread for dipping.
-3tbsp olive oil
-2 large white onions, chopped (I just used one)
-4 large jalapenos, minced (I omitted this by accident, which turned out to be a good thing, for my husband’s sake)
-1 large shallot, minced
-5 garlic cloves, minced
-2tbsp chili powder
-2tsp white pepper
-2tbsp dried oregano
-6 (14.5 oz) cans low sodium black beans (4 cans drained & rinsed, 2 cans with liquid) –> I had five 19oz cans instead
6 cups water, plus 3 tablespoons Better Than Bouillon Vegetarian No Chicken Base (I just used 6cu chicken broth…I actually looked for veggie broth at the grocery store, in order to make it fully vegetarian, however they didn’t have it for some reason)
-In a large stock pot, over medium high heat, add olive oil, onions, jalapeno, shallot and garlic. Sauté until translucent.
-Add spices and mix until well combined. Cook for 3 minutes more (I had to turn the heat down at this point, since it seemed like it was starting to burn)
-Add beans and broth, bring to a simmer
-Simmer until soup has thickened slightly, about 40-45 minutes (I can’t lie – I had several spoonfuls during this process – it was so hard to put down!)
-Using an immersion blender (or using the transfer 1 cup at a time to a blender method and back to the pot method), blend about half of the soup until smooth (I just put several cup-fulls in the blender, blended, and returned to the soup, it worked fine)