Black Bean Soup

What is the black bean?

The history of black beans is ancient. They were first domesticated over 7,000 years ago in the region of South America now known as Peru. Since the beans grew readily in warm weather and preserved well, they quickly became an integral part of the South American diet. Other varieties of beans also entered cultivation during this period, with different people selecting for different bean traits. The ubiquitous food entered Europe when early explorers brought beans back with them in the 1500s.
Black, or turtle, beans are small roughly ovoid legumes with glossy black shells. The scientific name for black beans is Phaselous vulgaris, an epithet shared with many other popular bean varieties such as pinto beans, white beans, and kidney beans. Black beans are associated with Latin American cuisine in particular, although they can complement foods from many places. They are available in most grocery stores in dried and canned forms.
Like other legumes, beans pack a serious nutritional punch. They are very high in fiber, folate, protein, antioxidants, and vitamin B, along with numerous other vitamins and minerals. When combined with whole grains such as brown rice, black beans make a complete protein, which is one of the reasons they are commonly included in a vegetarian diet. Since the beans are cheap to produce, they are an important part of a balance diet for people of low income around the world.

Ingredients

• 2 Tablespoons Vegetable Oil or Olive Oil
• 1 Large  Sweet Onion, chopped
• 2 Celery, chopped
• 2-3 Chipotle Pepper, chopped 
• 6-10 cloves Garlic, minced ( depends on size) 
• 3 (15 ounce) cans Black Beans
• 1 Can Corn - drained
• 3 Cups Beef  Broth
• 1 Cup Orange Juice
• 1 lb. Lean ground Beef, Chicken or Turkey
• 1 Tablespoon Cumin
• 1/2 Tteaspoon Kosher Salt
• ground Black Pepper to taste
• 1/2 Teaspoon Sweet or Smoke Paprika







• 1/2 Teaspoon Oregano Leaves
• 2 Bay Leaves( Fresh or Dry)
• pinch Cayenne Pepper
• 1.2 Teaspoon Parsley Flakes
• 4 Large Tomatoes, skin remove and Chopped
• 1/2 Cup fresh Cilantro, chopped or torn

• Directions

  1. Heat the oil in a large pot over medium heat. Add  meat and brown then stir in onion, celery, and garlic, and cook 5 minutes, until tender. Mix in black beans, corn and chicken or beef broth and orange juice.
  2.  Add in tomatoes, salt, black pepper, paprika,  cayenne pepper, oregano, parlsley flakes,.cumin, cilantro, bay leaves, and chipotle pepper (with or without seeds)  Bring  to a boil. Reduce heat to low for 1 hour.. Garnish with cheddar cheese and sour cream serve over rice.
  Tomotes- removing the skin ( bring a pot of water to a boil, place into the hot water for 2- 4 second. Let cool to the touch and peel skin away)  
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