Yields about 12 cups.
1 chopped onion
2 ribs celery, diced
2 tsp. minced garlic in oil
2 tbsp. olive oil
3 (16 oz.) cans black beans, thoroughly rinsed and drained (or 1 lb bag dried black beans for PC)
5 cup vegetable broth (1.25 L water for PC)
2 cup chopped canned tomatoes
1 green pepper, coarsely chopped
4 scallions, chopped
1/2 - 1 jalapenos, minced
2 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
1 tbsp chopped fresh oregano, or 1 tsp. dried
1 bay leaf
Freshly ground black pepper to taste
2 tbsp. chopped cilantro per serving
For PC; 40 mins high pressure, NPR (try cooking longer if have time so beans are softer); add tomatoes after cooking.
Sauté the onion, celery and garlic in hot olive oil in a non - stick skillet until the onion begins to soften and brown.
Combine the beans with the water, tomatoes, green pepper, scallions, jalapeno, cumin, oregano, bay leaf and black pepper in a large pot.
Cover and bring to a boil.
When the onion mixture is cooked, add it to the beans and simmer 5 to 10 minutes.
Puree 4 cups of the soup mixture in a blender or food processor; return to the pot and continue to heat for 2 to 3 minutes.
To serve, remove the bay leaf, and spoon the soup into large bowls. Sprinkle with cilantro.