Black Bean Soup and Tortilla Chips

Black bean soup with sour cream, roasted pumpkin seeds and corn tortilla

Rinse and soak a few cups of dried black beans.  If you have soup bones set aside in the freezer, add them to the pressure cooker with a few cups of water and cook for 30 minutes under high pressure to make a quick stock.  If no bones, use either water or prepared stock to cook the beans.

When the beans are plump and the stock has cooled enough to handle and strain, return beans and quickie stock back to pressure cooker and cook beans until soft.  Today this took 50 minutes.  I only had the beans soaking for a few hours so they took an extra 10 minutes.

While the beans are cooking, in a medium sauce pan, heat olive oil and saute veggies - shredded carrot, diced bell peppers, minced garlic, and a small onion.

After the veggies are soft, add in a sprinkle of cumin seeds, cumin powder, chili powder and a splash of salsa.  Remove from heat and wait for beans to finish.

When beans are done, consider the amount of liquid, and either add sauteed veggies to the beans or add beans plus some of the stock to the pan with the veggies.  Add more water or stock if needed for soup-like consistency.  Simmer for a bit to let the flavors combine.  If you prefer your soups a little smoother, use an immersion blender or take out a few cups and purree in a blender or food processor.   Reseason and add a bit of salt and pepper.

Serve with sour cream and roasted pumpkin seeds.

I like to serve this with large tortilla chips made from corn tortillas.

Spray a sheet pan with Pam or rub with oil. Spread corn tortillas on the pan in a single layer and sprinkle with a bit of chili powder and kosher salt.  Bake for 15 minutes at 350F.

Nice and spicy on a blustery Saturday.

Astrid