Black & White Soup

By KrisR

Black Bean and Beer Cheese soup combined together...yummy!

Ingredients

• Black Bean Soup:
• 1 medium onion, diced
• 1 jalepeno, diced
• 1 large carrot, diced
• 1 stalk celery, diced
• 3 slices bacon, diced
• 1/2 tsp dried thyme
• 3 garlic cloves, minced
• 1 bay leaf
• 2 1/4 tsp cumin
• 1/4 cup chopped cilantro
• 2 cans chicken stock
• 2 cans refried black beans
• 1 tsp smoked paprika
• Beer Cheddar Soup:
• 2 T butter
• 1/2 red bell, diced small
• 1/2 yellow bell, diced small
• 1/2 green bell or poblano, diced small
• 1 onion, diced
• 2 cloves garlic, minced
• 1/4 cup flour
• 1 1/2 cups Shiner or chicken stock
• 1 cup milk
• 1 cup cream
• 8 oz white cheddar
• Garnish:
• 1 small can tomatillo salsa
• 8 oz tub sour cream

Preparation

Step 1

For Bean Soup:
Saute the onion, jalepeno, carrot, celery, bacon, garlic, thyme, bay leaf, and cumin over medium heat until slightly softened. Add some veg oil, if bacon is dry. Add Stock and simmer 15-20 minutes until carrots and celery are tender. Place half of this in the blender with cilantro and paprika and blend. Pour back into pot and add beans. Stir to combine and simmer 10 more minutes.

For Cheese Soup:
Melt butter over medium heat. Add peppers, onion and garlic. Saute until tender. Add Flour. Stir 2 minutes constantly. Whisk in beer. Simmer 10 minutes or until thickened. Add in milk and cream. Gradually add in cheese until thoroughly melted. S & P.

To Serve:
Ladle in the bean and cheese soups into the bowl half & half. Top with a dollop of tomatillo salsa and a dollop of sour cream.