Vegetarian Black Bean Soup

Black bean soup has been a favorite of mine for some time, this black bean soup recipe is vegetarian and is fortified with lots of yummy vegetable such as peppers and sweet corn.

1/3 gallon dry black beans (plus water to cook as needed)
1 tablespoon olive oil
1 gallon water
2 tablespoons salt
3 cups red onion
3 cups green bell pepper
1 tablespoon dry basil
1 tablespoon dry oregano
1 tablespoon course ground black pepper
2 tablespoons cumin
1 chipotle pepper minced (use canned in adobe sauce)
3 tablespoons fresh minced garlic
2 /12 pounds diced tomatoes (canned)
1 pound fresh sweet corn
1 cup tomato puree

Clean the ears of corn and spray with a non stick vegetable spray, season with salt and pepper. Place the corn on a hot grill and grill until the corn kernels begin to char slightly, remove. Once the corn has cooled cut the corn kernels from the cob and reserve.

Sort and wash the black beans, place the beans in a large stock pot and cover with water (1.5 gallons). Cook the beans on simmer for 90 minutes or until the beans begin to soften. Once the beans are fully cooked strain the beans and reserve.

In a large stock pot heat the olive oil over a medium flame, add garlic, onion and green pepper and saute for 10 minutes. Add all the dry herbs, spices and seasonings including the chipotle pepper and continue to saute for anther 5 minutes. Add half the black beans and 2 quarts of water and reduce heat to a simmer. Take the remaining black beans and the remaining 2 quarts of water and puree them in a blender. Once the beans are pureed combine with the soup. Add the tomato paste and roasted corn, cook for an additional 10 minutes. Adjust seasonings as needed with salt and pepper if needed.