Chipotle Black Bean Soup
4 cans (15 oz each) black beans, rinsed and drained
1 large onion, finely chopped
3 cloves garlic, minced
½ green bell pepper, finely chopped
½ red bell pepper, finely chopped
½ orange or yellow bell pepper, finely chopped
2 stalks celery, finely chopped
1/4 cup Seasons Chipotle infused Extra Virgin Olive Oil
¼ tsp. Seasons Chipotle powder, or to taste
2 tsp. Seasons Chipotle fused salt, or to taste
½ tsp. Seasons Pepe e Aglio (black pepper blend), or to taste
1 tsp. ground cumin
½ tsp. ground corriander
2 large tomatoes, peeled and chopped
4 cups water
2 bay leaves
½ cup chopped cilantro
¼ cup Seasons Jalapeno white balsamic
Chopped raw onion
Chopped bell peppers
Seasons Chipotle infused Extra Virgin Olive Oil
In a large saucepan, sauté the celery, onion and bell peppers in chipotle olive oil until tender. Add black beans, garlic; chipotle powder, chipotle fused salt, black pepper blend, cumin and corriander; cook 1 minute longer.
Stir in the water, tomatoes, cumin, coriander and bay leaves. Bring to a boil. Reduce heat; simmer partially covered for 30 to 45 minutes. Taste and adjust seasoning.
Discard bay leaves. Stir in Seasons Jalapeno White Balsamic and the chopped cilantro.
Serve and garnish as desired.