Black Bean & Green Chile Soup

Serves 4-6

As this soup sits, the flavors meld and it gets better.  If possible, refrigerate overnight and serve the next day.

Ingredients:

• 1 large Onion, dice into ¼” pieces

• 2 stalks Celery, dice into ¼” pieces

• 2 large Carrots, peel and dice into “bean-size” pieces

• 1 tsp Cumin Seeds

• 2 tsp Ground Cumin

• 2 Bay Leaves

• 1 4”sprig fresh Rosemary

• 4 cloves Garlic, minced

• 2 15 oz. cans of Black Beans, drain and rinse

• 1 15 oz. can of Black Bean Refried Beans

• 8 oz. (1 cup or more) Santa Fe Olé Roasted New Mexico Green Chile

• Olive Oil

• Salt to taste

Garnishes:

• Chopped fresh Cilantro

• Sour Cream

• Lime wedges

Preparation:

• Into a large sauce pan, place 2-4 Tbsp Olive Oil and heat over medium heat until hot.

• Add the Celery and Onion and sauté, stirring occasionally, until soft.

• Add Cumin (ground and seeds) and Garlic, sauté until fragrant, about 1 minute.

• Immediately add Black Beans, Refried Beans, Carrots, Green Chile and 2 cups of water.

• Stir well to incorporate Refried Beans into the liquid.

• Bring to simmer over medium heat.

• Cover the pot and turn heat to low.

• Allow to simmer, stirring occasionally, about half hour.

• Taste to adjust seasoning.

• Remove Bay Leaves and Rosemary sprig prior to serving.

Serving:

Serve very hot with a dollop of Sour Cream and a sprinkling of Cilantro with a Lime wedge on the side.