Matthew's Black Bean Soup |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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An old friend found this recipe that I gave to her over 10 years ago. I came up with the recipe to copy a version at a cafe near UNM while I was in college. I made a few updates, but it's just as tasty as I remember. Fresh cilantro is essential for garnish - it add such a nice bright flavor to this hearty, earthy soup. I used to make it every year for Dia de los Muertos (Day of the Dead, November 2nd - the Mexican holiday similar to Halloween). Ingredients:
2 tablespoons olive oil |
1 medium onion, peeled and chopped |
2 carrots, peeled and chopped |
1 green bell pepper, seeded and chopped |
1 red bell pepper, seeded and chopped |
1 jalapeno, seeded and chopped |
4 garlic cloves, peeled and minced |
6 ounces ham, chopped (or up to 10 oz, from a smoked ham steak) |
1/4 teaspoon cayenne pepper (more or less to taste) |
1 teaspoon ground cumin |
1/2 teaspoon oregano |
1 cup sherry wine (or substitute 1 c water plus 2 t sugar) |
1 dash worcestershire sauce |
4 cups chicken stock (or vegetable stock) |
3 (15 ounce) cans black beans, drained but not rinsed |
1 (11 ounce) can corn, drained |
1 (15 ounce) can diced tomatoes (with liquid) |
1 (4 ounce) can chopped green chilies |
1 bunch fresh cilantro |
salt and pepper |
Directions:
1. Heat the olive oil in a large stock pot. Add the chopped fresh vegetables except the garlic (onion, carrot, green and red bell peppers, and jalapeno). Saute over medium heat until vegetables are softened, about 10 - 12 minutes.
2. Stir in the garlic, the chopped ham, the cumin and the cayenne pepper and saute an additional 3 - 5 minutes, until garlic is softened and spices are toasted.
3. Deglaze the pan with the sherry, and add in the black beans (for a thicker soup mash about 1 cup of the beans before adding). Also add the corn, tomato, and green chiles. Stir in the chicken stock, adding extra to cover if necessary. Bring the mixture to a boil and stir in the oregano.
4. Lower the heat and bring the soup to a low simmer. Simmer the soup, partially covered for about 45 minutes, or until the desired consistency is reached (add more liquid if too much boils away). Stir in one-third to one-half of the cilantro.Taste for seasoning, adding more salt and pepper as desired. Reserve the rest of the cilantro for serving.
5. Serve with your choice of fixins: fresh chopped cilantro, hot flour tortillas, shredded Colby-jack cheese, chopped onion or scallion, hot sauce, and/or sour cream.
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