Spicy Black Bean Soup

Spicy Black Bean Soup
Makes 5-6 cups

Ingredients:
for beans:
1 cup dry black beans
4 cups water, divided
2 teaspoons sea salt
3 sprigs thyme

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
2 garlic cloves, thinly sliced
1 jalapeno, seeded and diced
1 poblano pepper, seeded and diced
1 tablespoon minced oregano
2 1/2 teaspoons cumin
1 1/2 teaspoons smoked paprika
1 teaspoon chile powder
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/2 bunch cilantro, chopped
2 cups vegetable stock
juice of 1 lime
salt and pepper to taste
garnishes:
sour cream
roasted corn
cilantro leaves
lime wedges

Directions:
1. For beans: Soak beans in 3 cups of water for 18 hours. After beans have soaked, pour them into a medium pot and add remaining cup of water, thyme and salt. Stir together and lightly boil for about 2 hours or until beans are tender. Remove from heat and set aside.
2. For soup: Pour oil into a medium pot and place over medium-high heat. Add onions, garlic, jalapeno, and poblano and sauté for 7 to 8 minutes. Season with salt and pepper. Add oregano cumin. Smoked paprika, chile powder, ginger, and cinnamon and stir together. Continue to sauté for 3 to 4 minutes.
3. Stir in cilantro, black beans (including excess liquid) and stock, reduce heat to medium and simmer for about 20 minutes. Lightly season with salt and pepper.
4. Pour mixture into a blender and blend (until smooth). Pour mixture back into the pot, simmer for 5 minutes and adjust seasonings.
5. Ladle soup into bowls and top with a dollop of sour cream, some roasted corn kernels and cilantro leaves. Serve.
**Notes:
– You can replace the dry black beans for 2 (15 ounce) cans of black beans, not drained and skip step 1.
– When blending hot liquids, its important to remove the center cap to the top and replace it with a kitchen towel to prevent a steam ‘explosion’ for occurring.