I decided to try this soup because ti was cold out and my parents ere coming in town and I knew black beans are always a crowdpleaser. I have made black beans many times, but never a black bean soup. This was good and fast and liked by everyone. I am really slacking on the blog and phoning it in when I actually work on it, but I have a plan. I am deciding on new parameters on posting. Until now, I was posting ever night. (you know to keep on track with not repeating etc...) I think now I will post only one or two a week. So until I know just what the heck I'm doing and I have caught up with the unfinished posts, expect me to be a slacker and mostly just have a recipe:). And I totally forgot to take a picture, but I think it doesn't tax the imagination too much to imagine a bowl of black bean soup ;).
3 Tbs. extra-virgin olive oil
1 large yellow onion, finely chopped
1 medium green bell pepper, stemmed, seeded, and finely chopped
3 medium cloves garlic, finely chopped
2 cups lower-salt chicken broth
Two 15-1/2-oz. cans black beans, including liquid
1 tsp. ground cumin
1 tsp. dried oregano
1 Tbs. tomato paste
1/4 cup dry sherry, preferably fino
Kosher salt and freshly ground black pepper
Heat the oil in a 4- to 5-quart heavy-duty pot over medium heat. Add the onion, green pepper, and garlic and cook, stirring occasionally, until tender, about 5 minutes.
Meanwhile, purée the chicken broth with one can of black beans and bean liquid in a blender.
Add the cumin and oregano to the pot and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute more. Stir in the black bean purée and the remaining whole beans with their liquid; bring to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer, stirring frequently, until the flavors are melded, about 10 minutes. Stir in the sherry and season to taste with salt and pepper.