Soup:
2T vegetable oil
3 medium onions, minced
3 celery ribs, chopped medium (bean-sized)
2 medium carrots, chopped medium (bean-sized)
6 medium garlic cloves (2T), minced
5t ground cumin
1/2t red pepper flakes
6 cups vegetable broth (5 cups if using pressure cooker)
1lb dried black beans, picked over and rinsed
2 bay leaves
2T minced chipotle chiles in adobo sauce
Garnish suggestions:
cilantro, minced
red onion, minced
sour cream
avocado
1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking.
2. Add the onions, celery, carrots, garlic, cumin, pepper flakes, and 1/4 teaspoon salt and cook until the vegetables are softened and lightly browned, 10 to 15 minutes.
3. Transfer the vegetables to the cooker insert and stir in the broth, black beans, chipotle chiles, and bay leaves until evenly combined.
4a. In the slow cooker: Cover and cook on low until the soup has thickened and the beans are tender, 8 to 10 hours. (Alternatively, cover and cook on high for 6 to 7 hours.)
4b. In the pressure cooker: Cook on high pressure for 47min and release pressure naturally.
5. Remove and discard the bay leaves. Meanwhile, puree 2 cups of the soup in a blender until smooth, then stir back into the pot.
6. Stir in the cilantro, season with salt and pepper to taste, and serve.
2T vegetable oil
3 medium onions, minced
3 celery ribs, chopped medium (bean-sized)
2 medium carrots, chopped medium (bean-sized)
6 medium garlic cloves (2T), minced
5t ground cumin
1/2t red pepper flakes
6 cups vegetable broth (5 cups if using pressure cooker)
1lb dried black beans, picked over and rinsed
2 bay leaves
2T minced chipotle chiles in adobo sauce
Garnish suggestions:
cilantro, minced
red onion, minced
sour cream
avocado
1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking.
2. Add the onions, celery, carrots, garlic, cumin, pepper flakes, and 1/4 teaspoon salt and cook until the vegetables are softened and lightly browned, 10 to 15 minutes.
3. Transfer the vegetables to the cooker insert and stir in the broth, black beans, chipotle chiles, and bay leaves until evenly combined.
4a. In the slow cooker: Cover and cook on low until the soup has thickened and the beans are tender, 8 to 10 hours. (Alternatively, cover and cook on high for 6 to 7 hours.)
4b. In the pressure cooker: Cook on high pressure for 47min and release pressure naturally.
5. Remove and discard the bay leaves. Meanwhile, puree 2 cups of the soup in a blender until smooth, then stir back into the pot.
6. Stir in the cilantro, season with salt and pepper to taste, and serve.
This was SO very delicious at Llael and Zach's house around Mother's Day 2017. wow. Zach suggested adding more celery and more carrots than this original recipe calls for - very good improvement.
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