Black Bean Soup

Black Bean Soup

Chase reminded me recently that this was one of the best soups I ever made. If it ever gets cool here, I will make it for him again.

Black Bean Soup

Ingredients:
1 pound dried black beans
1 medium onion, chopped
2 carrots, sliced thin
2 bell peppers
2 cloves garlic, minced
1 bay leaf
2 teaspoons Spicy Montreal Seasoning
1 tablespoon cumin
2 teaspoons oregano
1 tablespoon red wine vinegar
1 tablespoon Bragg's
1 teaspoon pimenton (smoked paprika)
1 teaspoon sea salt
1/4 cup chopped fresh parsley
2 teaspoons cocoa powder

Directions:
Soak the beans (overnight or quick method), then rinse and put in a large soup pot with the onion. Add 9 cups of water. Bring to a simmer, cover, and cook for an hour.

Add the remaining ingredients, except the cocoa powder, and cook for another 1 to 1-1/2 hours.

Remove the bay leaf. Use an immersion blender and puree about half the beans (or more if you prefer). Add the cocoa powder, adjust seasonings, and add water, if necessary, to get the desired consistency. Cook another 15 minutes.

Pipe on sour cream webs by piping circles, then pulling with toothpick

from: Eat'n Veg'n