Our second attempt at making this recipe, resulted differently.
I was very afraid of the “spice” and added cream, at the end, the first time. This time, I had forgotten about that.. it tastes just as dreamy as the first time.
This soup is much darker than my original recipe, but I’m too lazy to take a new photo.
To make lots of leftover’s, this is what we did, this time.
Sweat 3 diced onions, with 8 cloves of pressed garlic, in 12 Tbsp (ack! is that really 3/4 cup?) of grapeseed oil. Cover and cook down f0r 8-10 minutes.
1 – 15 0z can diced tomatoes
1 – 30 oz crushed tomatoes, undrained
4 – 28 oz cans black beans, undrained
1 diced Red Bell Peppers (I only had one, but 3 would be good!)
4 Tbsp ground Cumin
4 Tbsp ground Chili Powder
2 Tbsp Dried Italian Seasoning
3 Tbsp Dried Basil
Pinch Red Pepper Flakes
4 cups water with 4 tsp beef better than bouillon
Cook down about 30 minutes. Serve with fresh goat cheese.