Southwestern Black Bean Soup
By Chef Lonnie Varisco, Performance Foodservice–Caro
This Tex-Mex favorite is a hearty choice for vegetarian diners or customers trying to cut back on meat.
- 1 lb(s). beans, black dried (soaked)
- 5 qt. vegetable stock
- 2 Roma bay lea(ves), dry
- 1/2 tsp. thyme leaves (dry)
- 1 Tbsp. oil, canola
- 4 oz. Peak Fresh Produce Onion(s) (diced)
- 2 garlic clove(s) (minced)
- 1 chile(s), anaheim (diced and seeded)
- 1 Contigo jalapeño pepper (diced and seeded)
- 1 tsp. cumin, ground
- 1 tsp. coriander, ground
- 1 tsp. oregano, dried
- 1 tsp. salt, Kosher
- 1-1/2 tsp. Roma black pepper, ground
Combine the beans and stock in a medium sauce pan and bring to a simmer. Add the bay leaves and thyme.
Sauté the onion, garlic and chili in the oil then add to the beans.
Simmer the soup uncovered about 2-3 hours. The beans should be very soft and beginning to fall apart. Add cumin, coriander, salt and pepper to beans.
Puree about half of the beans and add back to soup then serve.
Additional Notes: Yields 1 quart.