Lenten Kitchen – Lisa’s Spicy Black Bean Soup

This recipe comes courtesy of my daughter-in-law, Lisa Dorr-Pozos. We had it for dinner the other night and it was delicious. It can easily be made with vegetable broth and the meat isn’t needed at all. Garnish with shredded cabbage or other greens if you like. Serve with bread or tortillas.

Lisa’s Spicy Black Bean Soup 

1 pound dried black beans
Hot Sauce
Salt and Pepper
Water
Olive Oil
1 large white onion, finely diced
1 tsp ground cumin
2 tsps chili powder
2 dashes cayenne pepper
½ tsp dried oregano (or ½ tbsp chopped fresh)
4 cloves of garlic, finely minced/crushed
2 carrots, diced
3 ribs celery, diced
6 cups chicken stock or broth *
2 large bay leaves
1 can diced tomatoes, with juice
1 polska kielbasa, sliced*
1 cup corn kernels (plain or roasted, frozen or canned is fine)
Handful fresh cilantro, chopped

*Substitute vegetable broth and omit kielbasa for a vegetarian version

Rinse beans and put in a pot with enough water to cover. Add a palm full of salt and a couple of dashes of hot sauce. Bring to a boil and let sit off-heat, covered, for one hour. Drain water and add fresh water (salted again) and simmer on the stove or in a slow cooker until tender (about 2 more hours)

In a Dutch oven, drizzle bottom with olive oil and sauté onion, carrots and celery until onion is translucent. Add garlic, cumin, chili powder, cayenne, and oregano, and a couple pinches of salt and pepper, and sauté until fragrant. More spices can be added later, to taste.