Vegetarian Smokey Black Bean Soup

By mitzzy

A hearty soup that is full-bodied and yet vegetarian. This soup takes well to different seasonings but it shines with a smoky accent, cilantro and cumin. Serve with hard rolls or some Cuban sandwiches if you are lucky enough to find a Cuban loaf or bake your own Cuban Bread. This is a hallmark, repertoire soup. The smokey flavor comes from all natural, Wright's Liquid Smoke, which means you do not have to shop for a ham hock and the soup is less in fat too.

Ingredients

• 2 cups black beans (turtle beans)
• 1/4 cup light olive oil
• 1 cup chopped onion
• 2 cloves minced garlic
• 3/4 cup chopped celery
• 1 cup finely chopped carrots
• 16 cups water
• 2 bay leaves
• 3-6 teaspoons ground cumin
• 1 tablespoon oregano
• 1 tablespoon salt (or to taste)
• 1 1/2 teaspoons fresh ground black pepper
• 1-2 teaspoons liquid smoke
• 1/4-1/8 teaspoon dry hot peppers
• 2 tablespoons unsalted butter or olive oil
• 1/4 cup fresh lime juice
• Garnish
• Fresh minced parsley and cilantro
• Lemon and lime slices
• Chopped egg and a few spoonfuls of corn kernels

Preparation

Step 1

In a non-reactive bowl, cover the beans with water and soak overnight. Drain.

In a large stock pot, saute onion, garlic, celery and carrots in oil to soften. Stir in beans, water, cumin, oregano, salt, pepper, and the lesser amount of the liquid smoke. Do not add maximum amount of liquid smoke until soup is finished. Bring to a boil, skim if necessary, then simmer several hours until beans are thoroughly mushy.

Remove bay leaves. Using a slotted spoon remove about 1 cup of soup beans. Puree remaining soup and stir un-pureed beans back into soup. Adjust seasonings (more liquid smoke, a bit more water, etc.). Stir in butter or olive oil, garnish with parsley and lemon or lime slices, hard cooked eggs or corn kernels.

May be frozen. If using chick peas or white beans, omit liquid smoke and use lemon instead of lime juice.

Serves 12-16