Spicy Black Bean Soup

Drain and rinse the beans and set aside.  Heat oil in large cast iron enamel pot or saucepan.  Add the onion, carrots and potatoes; saute until softened.  Add the green chile, cornmeal (mix cornmeal with a little water into a paste first) and spice blend.  Stir well.  Add the beans and stock.  Bring to a boil, reduce to simmer until potatoes and carrots are tender.  Add salt to taste.  If desired, remove half the soup and puree in a blender in small batches.  Be careful if soup is hot and only fill blender halfway.  Cover top of blender with a towel and start on low power.  Return blended soup to remaining soup in pot.

Serve with any of the following toppings:  sour cream, Mexican crema, yogurt, sliced avocado, chopped cilantro, grated cheese, sliced scallions, tortilla chips.  If desired, add 8-10 ounces diced chicken sausage.

10 servings

By chef-Julia.com

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