Thick and Rich Black Bean Soup

With winter approaching what can be tastier than a thick homemade soup. For me, bean soup is always a winner and this one is no exception.

Ingredients:

• 2 Tbsp cooking oil
• 1 medium sweet onion, diced
• 2 celery ribs, diced (including the leaves)
• 1 regular carrot (not baby), peeled and diced small
• 1 garlic clove, grated or minced
• 2 cans (14 oz size) chicken or vegetable broth
• 1 cup diced cooked ham (or 1/2 cup bacon, or omit meat)
• 1/4 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cans (15 oz size) black beans, drained and rinsed (about 4 to 5 cups cooked beans)
• Optional: shredded Cheddar cheese and sour cream for garnish

Method:

1. Put a Dutch oven, such as a All CladDutch Oven over medium heat on stovetop.
2. Pour in oil, add onion, celery, and carrot; cook stirring for 4 minutes or until softened.
3. Add garlic and cook 1 more minute.
4. Add broth and bring soup just up to a slow boil.
5. Turn heat down to low heat, add ham and seasonings, and simmer for 15 minutes.
6. Add black beans, stir to combine, and simmer on very low heat for 10 minutes.
7. To thicken soup, scoop out about 3 to 4 cups of soup (mostly black beans) and put in your KitchenAid 12 CupFood Processor KFP750 or your KitchenAid KHB300 Hand Blender. Blend until smooth making a puree. Add puree back to soup pot, stir to combine and serve.
8. Top with a sprinkling of cheese and a dollop of sour cream if desired.

Well enjoy! I am sure all your guests will love this soup and as it is very filling you can serve a very light main course without leaving your guests starving.