Black Bean Soup

By Zopmama

Ingredients

• 2 Tbsp Wegmans Pure Olive Oil
• 14 oz Chopped Onions
• 2 sweet red peppers, 1/4-inch dice
• 1 jalapeno peppers, 1/4-inch dice (wear gloves)
• 6 cloves, minced
• 1 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp dried oregano
• 1 tsp ground cayenne pepper
• 2 Tbsp Red Wine Vinegar
• 8 cans (15.5 oz each) Black Beans, drained and rinsed or 4lbs 12oz. dried beans,cooked
• 64 oz Chicken Stock
• Salt and pepper to taste
• Creme Fraiche

Details

Servings 21
Preparation time 15mins
Cooking time 50mins
Adapted from wegmans.com

Preparation

Step 1

Heat olive oil on MED-HIGH in large stockpot, 1 min, until oil is hot. Add onions; cook, stirring frequently, 3-4 min, until translucent. Stir in red pepper, jalapeno, and garlic; cook 2-3 min.

Add cumin, coriander, oregano, cayenne, and red wine vinegar to onions and peppers; cook, stirring, 1 min.

Add black beans and chicken stock; stir. Bring to a boil on HIGH. Reduce heat to MED. Simmer 20 min; stir occasionally.

Reduce heat to LOW. Transfer half of bean mixture to separate bowl; set aside.

Puree remaining bean mixture in pot with handheld blender. Return reserved beans to pot. Stir; season with salt and pepper.
Chef Tip(s):
Top with Creme Fraiche