SOUTHWESTERN BLACK BEAN SOUP

By Kitchenbee

Simply Splendid Soups cookbook

Ingredients

• 2 14.5 oz cans clear chicken broth
• 1 1/2 cups water
• 1 cup dried black beans, sorted and rinsed
• 1 tblsp chili powder
• 1 tsp ground cumin
• 1/4 tsp crushed red pepper
• 1/4 tsp salt
• 2 cloves garlic, finely chopped
• 1-2 jalapeno chilies, finely chopped
• 1 large onion, chopped
• 1 medium carrot, sliced
• 2 medium celery stalks, chopped
• 1/4 cup tequila, if desired
• 1/4 cup shredded Cheddar cheese
• 1/4 cup diced jicama
• 1 small avocado, peeled and cubed
• 1 small tomato, seeded and chopped

Preparation

Step 1

Heat broth, water and beans to boiling in Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.

Heat beans to boiling again; reduce heat. Cover and simmer about 2 hours or until beans are tender.

Stir in chili powder, cumin, red pepper, salt, garlic, chilies, onion, carrot, celery and tequila. Cover and simmer 1 hour. Place soup in blender or food processor. Cover and blend until uniform consistency. Serve with cheese, jicama, avocado and tomato.