Spicy Black Bean Soup
Cooking Time: 40 minutes
1 cup of dried black beans (soak overnight and drain)
1 cup dried kidney beans (soak overnight and drain)
2 bay leaves
6 tablespoons kosher salt
2 tablespoons extra virgin olive oil
3 carrots, chopped
1 onion, chopped
1 celery stalk
1 garlic clove, crushed
2 teaspoons cumin
Pinch of cayenne pepper
1 teaspoon dried oregano
1/4 cup of good-quality red drinking wine
6 cups Manischewitz® Beef Broth
Salt and black pepper to taste
Fresh cilantro for garnish
In 2 separate pots, bring the black beans and kidney beans to a boil in water. Add a bay leaf to each pot. Boil both beans for 10 minutes, bring them down to a simmer, and cook for an additional 20 minutes.
Add 3 tablespoons of kosher salt to each pot of beans and continue simmering for another 30 minutes or until the beans are tender. Drain and remove bay leaves.
In a large pot, heat the olive oil and add the carrots, onion, celery, garlic, cumin, cayenne and oregano. Cook over low heat for 8-10 minutes.
Add the wine and the Manischewitz® Beef Broth and stir. Add all of the cooked beans to the pot. Bring to a boil, then reduce heat and let simmer for another 20 minutes, stirring occasionally.
Remove more than half of the soup and add to a blender. Pureé until smooth, then return to the pot and mix to combine.
To serve, ladle into bowl and garnish with fresh cilantro.