| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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Ingredients
- 1 tablespoon olive oil
- 1/2 cup celery chopped
- 1/2 cup carrots peeled and chopped
- 1 medium sweet onion chopped
- 3 cloves garlic minced
- 1 jalapeno minced
- 32 ounces chicken stock (or vegetable stock to adapt for vegetarians)
- 15 ounces fire-roasted diced tomatoes
- 1/4 cup cilantro chopped (plus more for garnish)
- 1 tablespoons cumin
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 1 1/2 tablespoons adobo sauce
- 2 15 ounce cans black beans rinsed and drained
- dollop sour cream (optional, for garnish)
- 1 avocado (optional, sliced for garnish)
- tortilla strips (optional, for garnish)
Ingredients
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Instructions
- In a large pot, add the olive oil over medium heat. Add the celery, carrots and onion. Saute until the vegetables start to brown, about 15 minutes. Add the garlic and jalapeno and continue sauteing for an additional 3-5 minutes.
- Pour the chicken (or vegetable) stock into the pan, scraping up any brown bits at the bottom.
- To the pot, add the fire roasted diced tomatoes, cilantro, cumin, smoked paprika, salt, adobo sauce, and black beans.
- Using an immersion blender or food processor, blend half the soup, leaving some black beans and tomatoes whole for texture.
- Reduce the heat and let simmer for 10-15 minutes. And then enjoy!
Recipe Notes
If you're not going to pop open an ice cold Corona with this soup, our wine choice is the 2013 Oak Ridge Zinfandel. The sous chef and I love this wine - it's peppery, yet velvety and the perfect full-bodied red to pair with this delicious soup.
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