|EVERY FEW MINUTES|
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|BRAZILIAN BLACK BEAN SOUP|
2 15 oz cans Bush's Black Beans
2 cups lean ground beef or chopped ham (optional)
2 large Vidalia or Sweet Spanish onions, chopped
1 green pepper, seeded and chopped
6-10 cloves garlic, minced (depending on clove size)
1 celery stalk, thinly sliced
1 large or 5 baby carrots, chopped
2 1/2 tsp. ground cumin
1 tsp. Goya canned chipotle peppers
1 cup water or beef stock
pinch of cayenne pepper
1 tsp. low sodium beef soup base or 1 bouillon cube (optional)
In a large saucepan or Dutch oven, heat oil over medium heat; brown onions, meat (optional - this is a wonderful soup either with or without the meat).
Add celery, carrots, green pepper and lastly, garlic.
Time saving tip: The vegetables may be chopped in a food processor or blender to save time. If using a blender, fill the blender half way with cold water, add quartered vegetables and pulse until coarsely chopped. Drain.
Combine all ingredients in the pan and simmer for 30 minutes.
Remove 1 or 2 cups of the beans and blend until smooth in a blender (or use a hand blender right in the pot).
Taste and adjust seasonings, adding salt, pepper, or garlic powder, to your taste.
This soup is even better the next day!
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