I first found a recipe for this simply delicious , soul nourishing , great cold day soup in a William’s Sonoma cook book, but ,as always had to change the recipe. As I am a vegetarian and love food with texture I altered a few of the recipe suggestions , this is my perfect snuggle up with a book ,sit by the fire , day soup.
4 tbs unflavored oil such as Canola, divided
1 Spanish onion ,coarsely chopped
2 garlic cloves ,coarsely chopped
4 14 oz cans black beans ,drained and well rinsed
3 cups vegetable broth
1/2 tsp ground cumin
1 chipolte chili
1/2 tsp cayenne pepper
1/2 tsp dried oregano
1 cup frozen corn kernels
salt and freshly ground pepper
Chopped red onion
Chopped serrano chilis
In a large ,heavy pot over medium heat ,warm the oil. Add onion and saute till softened, about 5 minutes. Add the garlic and saute 1 minute. transfer to a food processor or blender and add half the rinsed and drained black beans. Puree until smooth.
Warm the remaining oil in the pot over medium heat. Add the bean puree ,the chipolte pepper ,cayenne ,oregano , salt , pepper and vegetable stock . Bring to a boil. Lower heat and stir in the black beans and corn. Simmer stirring occasionally until corn and beans are tender, add more stock or water to thin as desired. Ladle into warm bowls and top as desired.