While I love the weather of summer, I love the food of fall...especially soups!
I found this soup recipe years ago, but tucked it away and hadn't used it in a while. So glad to find it again! It was hearty, super satisfying and oh so yummy. Definitely worth a try for a fall evening.
TGI Friday's Black Bean Soup
Adapted from: RecipeThing
Serves 4 people
2 tablespoons vegetable oil
3/4 cup diced white onion
1/2 cup diced carrot
2 tablespoons minced garlic
4 (15 ounce) cans black beans
4 cups chicken stock
2 tablespoons apple cider vinegar
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon hickory liquid smoke (the secret ingredient!)
Shredded cheese, chopped green onion, sour cream
Heat 2 tablespoons of oil in a large saucepan over medium/low heat.
Add onion, carrot, and garlic to the oil and simmer slowly (or"sweat" as it’s called), for 15 minutes or until the onions are practically clear.
Keep the heat low enough that the veggies don’t brown and be careful not to burn the garlic or it will be bitter.
While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.
Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock.
Puree on high speed until smooth.
When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot.
Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender.
Garnish and enjoy!