This recipe makes a big batch of soup. I use a stock pot. It’s too big to fit in the Sun Oven with the leveling tray in place, so I remove it and place a rack on the floor of the cooking chamber. This soup freezes well and goes great with the crunchy crackers I made yesterday.
Spicy Solar Black Bean Soup
1 tablespoon olive oil
1 large red onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
4 teaspoons ground cumin
1 pound dried black beans, picked over and rinsed
1 tablespoon canned chipotle chiles*, chopped
7 cups water
2 tablespoons fresh lime juice
salt and pepper to taste
2 plum tomatoes, seeded and chopped
Soak beans overnight.
Set Global Sun Oven out to preheat.
Heat olive oil in a large pot over medium-high heat. Add onions and bell peppers and sauté until soft, about 10 minutes. Stir in garlic and cumin. Drain beans and add to pot with chipotles. Add 7 cups water, stir, cover, and transfer to Sun Oven. Cook until beans are soft, about 4 hours. Remove pot from Sun Oven. Transfer 2 cups of the soup to a blender; puree until smooth. Return puree to the soup. Stir in lime juice, salt, and pepper.
Ladle soup into bowls. Spoon a dollop of sour cream and sprinkle tomatoes into each bowl.
Makes 6 to 8 servings
*Canned chipotle chiles, sometimes called adobo, can be found in the Hispanic food section of most supermarkets.