Bean Soup
Smoky Black Bean Soup

It's amazing that by using Olive Wood Smoked Olive Oil, you can leave out the ham hocks or bacon and still achieve a rich and wonderfully tasty soup.  Perfect for vegetarians as well.

2 yellow onions, chopped

3-4 tablespoons Olive Wood Smoked Olive Oil

3 cloves garlic, chopped

4 15 oz. cans black beans, rinsed and drained

2 cups vegetable or chicken broth

1 15 oz. can fire roasted tomatoes

1 tablespoons chili powder

2 tablespoons Neapolitan Herb Balsamic Vinegar

Salt to taste

1/2 teaspoon black pepper

Juice of 1/2 lime

2 scallions, thinly sliced

Sour cream

Grated cheddar cheese

In a Dutch oven or large pot, heat the olive oil over medium heat.  Add the onions and cook about 5 minutes until softened and transluscent. Add the garlic and cook about 30 seconds.

Add the black beans, broth, tomatoes, chili powder, vinegar, 1 teaspoon salt, and pepper.  Bring to a boil and reduce to a simmer for 30 minutes, covered.  Check to see if the soup needs more liquid or salt about halfway through.  Once cooked, add the lime juice and mix in.

Serve in bowls and garnish with scallions, sour cream, and cheese.

*Feel free to use dried black beans.  Just soak and cook them the day before so they're ready to go.