Spicy Black Bean Soup

The third in a series of 12 wonderful soup/stew recipes

ENJOY!

Ingredients:

2C dried black beans

4C water

1C spicy sausage, turkey sausage or vegi sausage browned and finely chopped

1/2C Walla Walla sweet onion

4 cloves garlic finely minced

1 roasted red pepper chopped

1 serrano or jalapeno chile minced

1TBS Ancho chili paste

1 small zucchini chopped

2 stalks celery leaves included chopped

4C vegetable or chicken broth

1C fresh cilantro

Avocado an fresh lime for garnish

Soak beans in water overnight. Rinse and drain and set aside.

In stock pot heat EVO, saute' garlic, onion, serrano celery until tender.

Add sausage or vegi sausage

Add zucchini cook until tender

Add beans and chicken or vegetable stock

Add roasted red bell peppers and ancho paste and cilantro

Cook stirring occasionally until beans are tender.

Serve in bowl with diced avocado and lime

NOTES:

To roast peppers heat oven to 450. Place peppers on pie tin into oven turning occasionally until blackened on all sides. Remove from oven and place into plastic bag. Let cool Once cooled skins should peel of easily.

ANCHO chili paste. I make this in batches and freeze in ice cube trays, then remove to freezer containers for quick additions to dishes. Ancho chiles offer a sweet mild smoky flavor with tones of coffee, tobacco, licorice and dried fruit. T prepare dried anchos remove stems and seeds if desired. Place in boiling water and let soak for 30 minutes. Once softened chop and puree' in food processor.

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