Southwest Style Black Bean Soup
This is one of my own creations that started out as an attempt to create a home-made version of Amy’s Organic Fire-Roasted Southwestern Vegetable Soup.
It tastes nothing like Amy’s but is has its own deliciousness.
Smoked paprika is the key flavor and what makes this one stand out. The vegetable ingredients are flexible and can be changed to fit what’s in your fridge. Substitute any color peppers, for instance. Amy’s version includes potato, an ingredient I sometimes include.
Top it with Monterrey Jack or Mexican blend cheese and serve it with cornbread or tortilla chips.
4 tablespoons canola or other vegetable oil
1 large onion chopped
1 carrot, chopped
1 red pepper, chopped
1 green pepper, chopped
2 cloves garlic,pressed
2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon crushed red pepper - optional for more ‘fire’ as desired
1 to 1 1/2 teaspoon salt, to taste
1/2 to 1 teaspoon black pepper, to taste
3 15oz cans Black Beans, drained and rinsed
1 15oz can fire-roasted tomatoes
4 cups vegetable stock or water
1 15oz can tomato sauce
1 Cup fresh, frozen or canned corn
1/4 Cup rice
Heat oil in large (8 qt) pot over medium high until the oil is hot but not smoking. Add onions, garlic, and peppers. Stir occasionally until vegetables are lightly browned and softened - about 10 -15 minutes.
Reduce heat to medium, add chili powder, cumin and cayenne pepper, salt and black pepper. Stir and cook for an additional two minutes.
Add beans, stock or water, tomatoes, corn and rice. Bring to boil, then reduce to a simmer. Simmer, stirring occasionally for 20 - 30 minutes.
Serve with cornbread or tortilla chips. Top with Monterrey Jack or Mexican blend cheese or sour cream