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SPICY BEAN SOUP
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- 1 can (14oz) black beans, drained
- 1 can (14oz) red kidney beans, drained
- 2 tablespoons olive oil or vegetable oil
- 3 carrots, chopped
- 1 onion, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, crushed
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon oregano
- ¼ cup red wine
- 5 cups beef or vegetable stock
- 1 cup water
1. Heat oil in large pot. Add carrots, onions, celery and garlic. Cook over low heat for 8-10 minutes stirring until softened. Stir in the cumin, cayenne, oregano and salt and pepper to taste.
2. Add the wine, stock and water. Stir to mix all the ingredients. Add the beans to the soup.
3. Bring to a boil, reduce heat then cover and simmer for about 30 minutes, stirring occasionally. Transfer the soup to a blender or food processor. Process until smooth.
4. Serve with a dollop of sour cream and season to taste.
Serves 6-8
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