Smoky Black Bean Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3/4 cup celery, diced
• 1/2 cup carrot, diced
• 6 garlic cloves, minced (about 2 tablespoons)
• 4 (15 ounce) cans black beans
• 1 (10 ounce) can diced tomatoes and green chilies (rotel)
• 4 cups reduced-sodium chicken broth
• 1/2 teaspoon crushed chipotle pepper
• 1/4 teaspoon smoked paprika
• 1 tablespoon chili powder
• 2 teaspoons worcestershire sauce
• 1/2 lime, juice of
• 1 teaspoon cumin
• 2 cups water
• 1/4 teaspoon hickory liquid smoke

Recipe

• 1 heat the oil in a large saucepan or dutch oven over medium-low heat.
• 2 add onion, celery, carrot and garlic to the oil and simmer for about 15 minutes until vegetables are soft and onion is clear.
• 3 drain and rinse the black beans. measure 3 cups of the drained & rinsed veans into a food processor with 1 cup of the chicken broth and puree on high speed until smooth.
• 4 add pureed bean and broth mixture to the cooked veggies along with remaining ingredients except for the lime juice. bring soup to a boil, then reduce heat and simmer uncovered for about 60 minutes or until all ingredients are tender. add the lime juice; stir to mix well and serve.
• 5 for crockpot: follow all directions through bringing the soup to a boil on the stove; pour into the crockpot and let simmer on low for 2-3 hours.