Sun Oven simmered soup is always a good choice.
Sun Oven Black Bean Soup
1 tablespoon canola oil
2 slices bacon, minced (optional)
2 onions, minced
3 stalks celery, finely chopped
1 carrot, peeled and diced
6 cloves garlic, minced
4 1/2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
4 (15-ounce) cans black beans, drained and rinsed*
4 cups chicken or vegetable broth
2 tablespoons freshly squeezed lime juice
salt and pepper to taste
sour cream for serving
Set Sun Oven out to preheat.
In a large pot, combine the beans and the broth, cover and place in the Sun Oven to heat while sauteing the vegetables.
In a large dark Dutch oven heat the oil over medium beat. Add the bacon and cook, stirring often, until crisp, about 3 minutes.
Stir in the onions, celery, and carrot and continue cooking until the vegetables are soft, about 10 minutes.
Stir in the garlic, cumin, and red pepper flakes. Stir in the heated beans and broth, cover and transfer to the Sun Oven. Cook until the beans and vegetables are very tender, 1 to 1 1/2 hours.
Puree 2 cups of the soup in a blender until smooth, then return it to the pot.
Stir in the lime juice and season to taste with salt and pepper.
Makes 6 servings.
8 cups of previously cooked black beans can be substituted for the canned