I blame Cass for this one. Oh my GOSH. I used her recipe, which you will have to get off her blog as I do not have permission to reprint it here cos I haven’t asked – but I altered it a bit because I did not have everything I needed on hand or had other things that worked equally well. Here’s what I changed.
1 can of TJ’s italian plum tomatoes with basil (instead of the Muir Glen kind suggested.)
TJ’s vegetable broth (I prefer the No Chicken Stuff from Pacific Foods suggested in her recipe, but I didn’t have any on hand.)
chili powder (I didn’t have any! Go figure!)
1 small can of diced green chilies
2 chipotle peppers in adobo (seeded)
1 TBS. Paul Prudhomme’s magic poultry seasoning (it seemed good and I wanted to make up for no chili powder.)
I pulsed the chilies and chipotles into the black beans and tomatoes in the food processor and added them in that way. I think probably it is way spicier than Cass’s version, but that’s ok – the chipotle adds the spicy zing that the chili powder would have otherwise contributed. This version is VERY zingy, btw, not burn the roof of your mouth hot but definitely spicy, so if you are not a fan of spicy food then use only one chipotle or even a half of one. It is really the flavor of the adobo you want. A half chipotle would be acceptable. Remember to wash your hands after seeding the chilies.
Otherwise made and cooked as instructed in the recipe, served with sour cream, grated sharp cheddar cheese and fresh baked corn muffins.
This is a HUGE pot of soup. Cass is not kidding when she says Black Bean Soup for DAYS. I have a feeling we’ll be noshing off this one for a while, even after I freeze a meal’s worth to use sometime when I’m feeling lazy. My picky little eaters polished off several bowls each.