Spicy Black Bean Soup

In the hectic hustle-bustle of life, somehow I always find it therapeutic to grocery shop for fresh produce. Only to arrive home and unpack all the groceries, to begin dicing and preparing the ingredients, that ultimately leads to sautéing, simmering, or baking of some sort.  The paramount satisfaction is the finale of plating the dinner I just cooked, as I sit down to enjoy it with my husband and we savor the taste together.

I've been sticking with my winter new year commitment and preparing a weekly pot of soup.  This week's choice was my Black Bean Soup, which happens to be my husband's favorite out of all the soups I regularly cook.  I have no doubt that those of you who cook this recipe, will surely enjoy it as well. 

Happy Cooking xx 

Colleen 

Ingredients: 

2 tablespoons Extra-Virgin Olive Oil

1 cup diced white onion

1 cup diced celery hearts

1 cup diced carrots

1 tablespoon minced garlic

4 (15 ounce) cans black beans

5 1/2 cups of Vegetable (or chicken) stock

2 teaspoons chili powder

1/2 teaspoon cumin

1/2 teaspoon red chili flakes

1/2 teaspoon cayenne pepper

1 teaspoon italian herb seasoning

.75 pounds of thick cut ham

2 bay leafs 

Garnish Options (not pictured above):

shredded monterey jack and cheddar cheese blend

chopped green onion, sour cream 

1. Heat 2 tablespoons of Extra-Virgin Olive Oil in a large pot over medium/low heat.

2. Add diced onion, minced garlic, and diced ham to pot and sauté for 5 minutes. 

3.  Add carrots and celery and sauté for additional 10 minutes *or until onions become translucent in color and carrots/celery begin to become tender*

4. Keep on low heat so vegetables do not become brown in color and the garlic does not burn or it will become bitter. 

5. Pour the canned beans into a strainer and rinse them under cold water.  Add all 4 cans of beans to vegetables. 

6. Add 5 1/2 cups of broth to mixture and add all the seasonings. 

7.  Bring the mixture to a low boil, while continuing to stir to ensure sticking doesn't happen to the bottom of the pan.  Reduce heat and simmer (covered) for 50-60 minutes, or until all ingredients are tender.