Eric and I were engaged in 2004 and married in July of 2005. My Aunt Nancie threw me a beautiful bridal shower a few months before my wedding and had all the guests bring 2 recipes that she added to a recipe book . It was such a wonderful gift and one that I use often. I have stuffed many recipes into the book over the years and it’s overflowing a bit at this point. One of the recipes was from a family friend, Jackie Miller, and I have made this soup often. This is the first time I made it using dried black beans that I soaked and cooked, as opposed the canned black beans and I really think it makes a difference in the taste. I have changed a couple minor things from the recipe she gave me but I love this soup! It is quick and easy and it freezes well.
2 tsp olive oil
1 medium onion, chopped
4 garlic cloves, minced
3 cups black beans, soaked overnight (or 3 15 oz cans of black beans)
1/2 tsp red pepper flakes (or not if you don’t like spicy)
1 tsp ground cumin
2 cups vegetable broth (or chicken broth)
15 oz can of diced tomatoes – or dice 2 cups of fresh tomatoes
4 oz can of diced green chilies
1 1/2 cups of corn
If you are starting from dried beans, after they have been soaked overnight, In a large saucepan, cook beans and garlic in 6 cups of water for about 1 hour. You can also use a pressure cooker and it’ll take about 15 minutes.
In s small saute pan, cook the onion in olive oil for about 5 minutes, until soft and clear. Add onions, red pepper flakes, cumin, and tomatoes to the cooked beans (keeping the remaining bean water). If using canned beans, add your broth too. Cook for about 15 minutes.
Using a handheld blender, Puree the soup until smooth. Or you can take half of the soup and blend it in a blender and leave some of the beans whole.
Add corn and green chilies and cook another 5 minutes.
Serve with cilantro and sour cream or tortilla chips.