Mexican Black Bean Soup

Step 1

Roast 2 tomatoes in the oven at 400F for 15 minutes or so

Step 2

Saute 1/2 white onion and 2 peeled garlic cloves in a dollop of oil

Step 3

Rinse 1 can of black beans (2 cups worth) under tap water

Step 4

Prepare the chipotle by de-stemming and scraping out some of the seeds

Step 5

Add the tomatoes to the onion and garlic

Step 6

Add the beans along with 1.5 cups of stock

Step 7

Add 1/4 teaspoon oregano (use Mexican oregano if you have it)

Step 8

Add 1/2 teaspoon salt and dashes of freshly ground pepper

Step 9

Add half of a single chipotle pepper

Step 10

Cook for a couple minutes until everything is at a uniform temperature

Step 11

Add the mixture to a blender and pulse blend (let some of the warm air out as you blend)

Step 12

Add mixture back to pan for a final 10 minute simmer

Step 13

Taste for seasoning and add additional salt, oregano and chipotle if desired