tsr version of t g i friday s black bean soup by todd wilbur

🥘 Ingredients

• • vegetable oil
• • white onion
• • celery
• • carrot
• • green bell pepper
• • garlic
• • black beans
• • chicken stock
• • apple cider vinegar
• • chili powder
• • cayenne pepper
• • cumin
• • salt
• • hickory liquid smoke
• • monterey jack and cheddar cheese blend
• • green onion

📝 Instructions

1. 1 heat 2 tablespoons of oil in a large saucepan over medium / low heat
2. 2 add onion , celery , carrot , bell pepper , and garlic to the oil and simmer slowly , for 15 minutes or until the onions are practically clear
3. 3 keep the heat low enough that the veggies don't brown and be careful not to burn the garlic or it will be bitter
4. 4 while you cook the veggies , pour the canned beans into a strainer and rinse them under cold water
5. 5 measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock
6. 6 puree on high speed until smooth
7. 7 when the veggies are ready , pour the pureed beans , the whole beans , the rest of the chicken stock , and every other ingredient in the list , to the pot
8. 8 bring mixture to a boil , then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender
9. 9 the crockpot directions are listed in the opening paragraph and always have been