Black Bean Soup

Nothing like a little nip in the air to have you craving a bowl of warm, comforting soup. I used canned beans and made this over the weekend. All of the flavors are spot on, delicious. This  made 4 servings and could easily be doubled for a crowd.

• 1 cup diced sweet yellow onion
• 5 cloves garlic, minced
• 2 15-ounce cans black beans, slightly drained
• 2 cups water mixed with 2 teaspoons Better Than Bouillon no-chicken base
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1/4 teaspoon ground coriander
• 1-2 chipotle peppers in adobo sauce (these are hot)
• 1 tablespoon dark cocoa powder
• Garnish: lime, avocado, cilantro, hot sauce, diced onion, whatever you like

Saute onion in large pot with 1-2 tablespoons water until translucent. Add more water if needed.

Add black beans, broth, cumin, chili powder, coriander, chipotle peppers, cocoa and black pepper.

Simmer over medium heat, then reduce to low. Add lid, slightly ajar and cook 20-30 minutes. The longer it simmers the tastier the soup. Taste and adjust any spices that you wish. 

I cooked white rice while the soup was cooking and served the soup with the rice. I garnished with lime juice, avocado and a shot of Frank's hot sauce.

Enjoy!!!