I got this recipe off of Emeril’s Website
I have only modified it a little in the cooking instructions. Like the chicken chili I took about 1 to 2 cups of this soup out of the pot and pureed it in a blender and then added it back to the soup during the cooking process. When served beside my White chicken chili soup the white chicken chili was preferred about 2 to 1 over this. However I think that is because the white chicken chili is a simpler more basic flavor. This soup has a lot of flavors competing for attention that create a very subtle but flavorful taste. Everyone liked it but went back for seconds of the chili. Personally I really liked this soup and really enjoyed it as leftovers for the next week or so. Again when heating it add some water to it as it thickens up a lot in the fridge. Another change to this that I liked was serving it with grated sharp cheddar cheese or smoked Gouda cheese and a dollop of sour cream on top.
Black Bean Soup
Try this black bean soup for a taste of the islands-with hints of ginger, cinnamon and orange, this vegetarian version is bound to inspire!
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped green bell peppers
- 2 tablespoons finely chopped seeded jalapenos
- 2 teaspoons minced fresh ginger
- 1 tablespoon olive oil
- 1/3 cup minced garlic
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 1 pound dried black beans, picked over and rinsed
- 12 cups water
- 1/3 cup chopped cilantro stems and leaves
- 1/2 orange, unpeeled
- 1 tablespoon salt
- 1 1/2 teaspoons Emeril’s Kick It Up! Red Pepper Sauce, or more to taste
- Simply Salsa
Combine the onions, celery, carrots, bell peppers, jalapenos, and ginger in a large pot with the olive oil and cook over medium heat until the vegetables are soft, about 12 minutes. Add the garlic, cumin, and cinnamon and cook for 2 minutes. Add the beans, water, cilantro, orange, and salt. Bring to a boil and then reduce to a simmer. Remove 1 to 2 cups of soup and puree in blender then add back to pot. Cook, partially covered, for 2 1/2 to 3 hours, or until beans are very tender and soup begins to get creamy. (Add more water if the soup becomes too thick.) Remove the orange before serving. Season with the hot sauce to taste. Serve with the salsa.
Makes 2 quarts, 8 servings