Santa Fe Black Bean Soup

From Recidemia
Jump to: navigation, search

Santa Fe Black Bean Soup


  1. 1 tablespoon vegetable oil
  2. 1 medium yellow onion, cut into ¼-inch dice
  3. 1 stalk celery, cut into ¼-inch dice
  4. 1 tablespoon minced garlic
  5. 1½ teaspoons crushed red pepper
  6. 1½ tablespoons chicken base
  7. 1 tablespoon chili powder
  8. 5 (15-ounce) cans black beans
  9. ¾ cup bottled barbecue sauce
  10. salt and white pepper, to taste


  1. In a large stock pot, heat oil over medium heat.
  2. Add onion, celery and bacon bits, and saute 3 to 4 minutes until onion is translucent.
  3. Add garlic, red pepper, chicken base and chili powder, and saute 2 to 3 minutes to infuse flavor.
  4. Add beans and barbecue sauce, and bring to a boil.
  5. Reduce to a simmer and cook for 1 hour, stirring occasionally; add water if necessary to maintain consistency.
  6. Season with salt and white pepper.