Black Bean Soup
Makes 6 cups

Ingredients

• 3 T olive oil
• ½ cup chopped white or yellow onion
• ½ cup chopped celery
• 1/3 cup prosciutto chopped – approx. 5-7 sliced
• 5 cloves garlic – minced
• 1-2 Chipotle in Adobo-deseeded
• ½-1 tsp chili powder
• 3 cups black beans – canned/ drained/ rinsed
• 3 cups beef broth
• 1/3 cup fresh cilantro - chopped

 

Directions

Heat olive oil in a 4 quart stock pot over medium high heat. Add onion and sauté for 3-4 minutes.  Add celery, stir and sauté for 2 minutes.  Add prosciutto, stir and sauté 1 minute. Reduce heat to medium; add garlic, chipotle and chili powder, stir and sauté for 1 more minute.

Add Black beans and stir. Pour in broth and bring to a boil. Reduce heat and simmer for 15 minutes with lid on.  Remove pan from heat. Let stand for a few minutes before pureeing with emulsifier or blender. Pour pureed soup back into the pan and add chopped cilantro. Reheat over medium high and serve immediately or let soup cool completely before refrigerating for up to 10 days or freezing for up to 3 months.

Tip

Soup will thicken each time you reheat. Add broth to thin out to desired consistency.

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