Black Bean Soup *

Typical Black Bean Soup includes a smoked ham-hock or shank to give it that slightly smokey flavor. But since pork is not a “God” food, according to Leviticus 11:7, I stay away from all pork products. Instead, I used a dried chipotle chili to impart a subtle smokey flavor without adding too much heat.

• 1 lb dried black beans (about 2 cups), rinsed and soaked in 4 quarts of water overnight or 6 hours, drained
• 1 small, dried chipotle chile pepper, reconstituted (see below)
• 5 cups water
• 2 bay leaves
• 1/2 tsp Sea Salt
• 1/8 tsp baking soda
• 4 Tbsp Coconut Oil
• 1 large onion, finely chopped
• 1/2 cup finely chopped Celery
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tsp Sea Salt
• 1 Tbsp ground cumin
• 1 tsp chile powder
• 1 tsp granulated garlic
• 1 tsp dried Oregano
• 1-1/2 cups chicken stock
• 1 cup (8 ounces) prepared Salsa
• 4 Tbsp lemon juice
• Sour cream or Shredded Cheddar Cheese, for garnish

Soaking Beans: Pick through beans, discarding any debris or stones. Soak black beans overnight, or for at least 6 hours. Drain and rinse beans completely.

Reconstituting the Chile: Soak the chipotle chile for 30 minutes in boiling water, allowing it to soften slightly. When soft enough to manage, discard water and let the chile sit until cool enough to handle. Slit the chile in half length-wise, leaving the stem attached, scraping out the insides and removing most of the seeds.

Place beans in a heavy 4-quart pot, one you have a lid for…we will need it. Add 5 cups water, bay leaves, 1/2 teaspoon salt and the baking soda. Bring to a boil, add chile, and reduce heat to a low simmer. Cover and allow to cook for 1 hour to 1 1/2 hours, until beans are tender. Test the bean broth every-so-often to make sure it is not getting too spicy. When the beans are tender, remove bay leaves. If you would like you can remove the chipotle chili now, or leave it in for more flavor (I usually leave it in, and take it out before serving, but it all depends on how spicy the chili happens to be).

Heat the coconut oil in a large 8-quart pot on medium-high until the oil is hot, but not smoking. Add the onions, celery, bell peppers, and 1 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 5 minutes. Reduce heat to medium, add the ground cumin, chili powder, garlic, and oregano, cook for an additional 2 minutes, stirring constantly.

Add the beans and their cooking liquid, chicken stock, and salsa. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 20 minutes.

Remove half of the soup to a blender, about 4 cups. Blend until smooth and return to the pot of soup. (You will most-likely need to blend the soup in 2 smaller batches, depending on the size of your blender. Do not fill the blender more than half way at a time, and be sure to hold the lid while blending.) Remove the chipotle chile from the soup, if you haven’t already. Add the lime juice and any additional salt, if needed. Ladle into serving bowls and top each bowl with a little crumbled or shredded cheddar cheese and a dollop of sour cream.

This recipe is great with the Texas Skillet Bread!

Makes about 8 cups. Serves 6 to 8.

*Sugar-Free/Grain-Free

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