Ingredients
4 cans of black beans, drained and rinsed (15oz. cans)
3 cups of homemade veggie stock
1 cup dry red wine
6 shallots, diced
2 red bell peppers, diced
3 stalks of celery, diced
I parsnip, diced
6 cloves of garlic, minced
2 tablespoons ground cumin
1 teaspoon ground yellow mustard
I lime juiced and zested
4 sprigs of fresh oregano, stems removed
Handful of Cilantro, chopped
Red pepper flakes to taste
Salt and pepper to taste
Olive oil
Directions
In a deep sauce pot, over medium high heat, drizzle some olive oil and add shallots, celery, peppers and parsnips and sauté until soft, about 12 to 15 minutes. Now add the beans balance of the ingredients with the exception of the fresh herbs. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
Remove from heat, working in batches puree, third quarters of the contents of sauce pan. Return pureed soup to sauce pot and now add the herbs, return to low heat, and simmer for an additional 10 minutes,
Remove from heat, let sit cover for 10 minutes before serving.
Spoon into serving bowls and garnish with avocados, or Pico de gallo, fresh radishes and so on – enjoy