Black Bean Soup

This spicy, smoky soup is really hearty; it actually makes a decent substitute for chili. I made it tonight while we were snowed in and wanted something to eat that would warm us up.

Olive Oil - Enough to coat the bottom of the pan

Yellow Onion - 1/2, diced

Carrots - 1 to 2, diced

Celery - 2 ribs, diced

Garlic - 2 to 3 cloves, chopped

Poblano Pepper - 1/2 (or more if you want more heat) chopped small

Black Beans - 2 15 oz cans, liquid reserved from one can

Vegetable Broth - 2 cups

Frozen Corn - about 2 cups

Onion Powder

Garlic Powder

Cumin

Chili Powder

Cayenne Pepper

Salt and Pepper

Heat olive oil in a large saucepan over medium heat. Saute onion, carrots, and celery until tender, about five minutes. Add garlic and poblano pepper. Saute five minutes more. Reduce heat to medium low. Puree beans (adding liquid from one can) in a food processor or blender until soft but still kind of chunky. (I don't have a food processor, so I have to use a blender. It works fine.) Add beans to pot and stir to combine. Add broth, and season with onion powder, garlic powder, cumin, chili powder, cayenne pepper, and salt and pepper to taste. Simmer up to one hour. Add corn and allow to heat through, five to ten minutes. Serve with sour cream, shredded cheese, hot sauce, and tortilla chips.