Beefy black bean soup
A hearty winter soup loaded with vegetables
Ingredients
- 1 tbsp olive oil (extra virgin)
- 1 onions diced
- 4 stalks celery sliced
- 1 tsp cumin (dried)
- 1 pound beef (grass-fed) pot roast, beef round, or pork shoulder, cubed
- 2 tbsp rum (light) marsala or red wine, can omit for migraine diet
- 4 cups water (filtered or spring)
- 15 ounces black beans canned or home-made (cooked)
- 3 bay leaves
- 2 tsp chipotle pepper puree (from canned)
- 4 potatoes new or Yukon gold
- 3 carrots peeled and sliced
- 2 cups pumpkin purée butternut squash puree, sweet potato puree (can omit but adds lovely thickening)
Instructions
- Heat olive oil in soup pot or Dutch oven over medium heat just until shimmering. Sauté onion, celery, and cumin until softened. Add meat and sear until browned all over.
- Deglaze pan with rum or wine, cooking until it evaporates. You can use water or broth if you're avoiding all alcohol.
- Add water, beans, bay leaves, and chipotle pepper purée (if using) and bring just to a boil, then turn down to simmer. Simmer one hour until meat is tender.
- Add potatoes, carrots, and vegetable purée (if using) and simmer until vegetables are fork tender, 30-45 minutes.
- Add water 1/4 cup at a time if needed to get the consistency you want.