Erica's Black Bean Soup

This is Erica winter's famed soup. I've given it to many folks and it's a staple for us all. Serve with cornbread or cornmeal scones.

2 large onions, chopped
6 cloves garlic, choppped
olive oil
2 cups chicken stock
1 1/2 TBS cumin
1/8-1/2 tsp cayenne
1 28oz can diced tomatoes
3 cans black beans, rinsed and drained
1 bunch cilantro, chopped

Heat some olive oil in your stock pot on medium heat. Add onions and garlic and saute until soft and colored. Add cumin and cayenne and stir until fragrant (1/2 tsp is VERY spicy!). Add juice from the tomatoes and deglaze the pan, stirring. Add the tomatoes, stir. Add chicken stock and beans, stir. Simmer with lid off until soup reaches desired final consistency. Then cover and simmer on low 15 minutes to 2 hours (the longer, the better! But these are the min and max times that work). Then add all ALL of the cilantro (stems included!). Simmer 10-15 minutes. Remove from heat and allow to sit for at last 1 hour. Allowing the cilantro to sit a bit is what makes the soup really great. Of course, it's even better the next day.




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