This winter has been crazy cold! It's been fun to experiment new soup recipes. This black bean soup has quickly become a household favorite. It's one where you really can't go wrong by substituting or adding a little more or less of this or that depending on what's in the fridge. We like to color and cook outside the lines here at Smockingbird.
Chop up some garlic and veggies. I like to use carrots, celery, red/orange/yellow peppers. Saute in saucepan with some olive oil until the garlic is aromatic.
Add three cans of black beans. I like the seasoned ones. Mash them into the veggies until about half the beans are smushed and half are whole.
Add a small can of tomato paste, a can of diced tomatoes with the juice, and 3-4 cups of chicken or vegetable stock. Season with tajin seasoning, pepper, lemon/lime juice, a handful of cilantro, a splash of hot sauce - whatever you like, really.
Bring to a boil, then simmer on low until soup thickens and the flavors meld. Adjust the seasoning to taste. I like to add more fresh lemon juice and cilantro toward the end.
Serve with a dollop of sour cream, shredded cheese, avocado, and more chopped cilantro. So good! Hope you like it as much as we do. Happy cooking and stay warm out there!