MEXICAN BLACK BEAN SOUP

Ingredients

• 1 can black beans (2 cups of beans)
• 2 tomatoes
• 1/2 white onion
• 2 garlic cloves
• 1/2 chipotle pepper
• 1.5 cups stock
• 1/4 teaspoon oregano
• 1/2 teaspoon salt
• black pepper

Instructions

• Roast 2 tomatoes in the oven at 400F for 15 minutes or so
• Saute 1/2 white onion and 2 peeled garlic cloves in a dollop of oil
• Rinse 1 can of black beans (2 cups worth) under tap water
• Prepare the chipotle by de-stemming and scraping out some of the seeds
• Add the tomatoes to the onion and garlic
• Add the beans along with 1.5 cups of stock
• Add 1/4 teaspoon oregano (use Mexican oregano if you have it)
• Add 1/2 teaspoon salt and dashes of freshly ground pepper
• Add half of a single chipotle pepper
• Cook for a couple minutes until everything is at a uniform temperature
• Add the mixture to a blender and pulse blend (let some of the warm air out as you blend)
• Add mixture back to pan for a final 10 minute simmer
• Taste for seasoning and add additional salt, oregano and chipotle if desired