Solar Black Bean Soup
Ingredients
4 cups previously cooked black beans, drained
1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, minced
3 cups vegetable broth
1 can (14-ounces) diced tomatoes with green peppers
1 1/2 tablespoons ground cumin
1/2 teaspoon ground coriander
1 teaspoon chipotle hot sauce
1 bay leaf
salt to taste
1 teaspoon lime juice
sour cream and chopped green onion for garnish
Preparation
Set Sun Oven out to preheat.
Pulse 1 1/2 cups of the beans in a food processor until smooth adding a little water if needed; set aside. Heat the oil in a large pot or Dutch oven. Add the celery, onion, and bell pepper. Saute until the vegetables are soft, about 5 minutes. Add the garlic then stir in the broth, tomatoes, cumin, coriander, hot sauce, bay leaf, remaining beans, and mashed beans. Season to taste with salt. Cover and transfer to the Sun Oven. Cook until the flavors have blended, 1 to 1 1/2 hours. Discard bay leaf. Stir in the lime juice. Ladle into bowls and top each serving with sour cream and green onion.
Makes 4 to 6 servings.
