Thivai’s Spicy Black Bean Soup
2 T olive oil
1 white onion, chopped
4 garlic cloves, minced
2 t ground cumin
1 t Cayenne powder
2 15.5-oz cans black beans -- drained
1 can of red kidney beans -- drained
I can of Tri-Bean Blend -- drained
15-oz can diced tomatoes in juice (fire roasted if possible)
1 1/2 c vegetable broth
1 t sea salt
1 handful chopped, cilantro
½ bottle Stone Levitation Ale
1 medium Yellow Bell Pepper
1 medium Orange Bell Pepper
In a large pan, heat olive oil over medium. Add onion and garlic, and cook 6-8 minutes, until beginnning to brown. Stir in cumin and chili powder. Add black beans, diced tomatoes, vegetable broth, bell peppers, salt and cilantro. Sip on ale and tip splashes of the tasty liquid into the mixture. Bring to a boil, and allow to cook for 2 minutes. Transfer 2 c to a blender, and process until smooth. Stir back into soup. Remove from heat, and serve topped with cheese.
