Black Bean Soup with Cumin Crema

This was so tasty. Unfortunately, it didn’t photograph nearly as well. Okay, I’ll be honest. I didn’t really try to get a great photo because I knew it wouldn’t turn out well. It’s dark brown and mostly liquid; not exactly beauty food. But take my word for it, it was SOOOO tasty. If you’re looking for a hearty meal that isn’t meat based, this is it! 
 
Black Bean Soup with Cumin Crema adapted from Bobby Flay, Mesa Grill CookbookIngredients:
3 (15.5 oz.) cans black beans 2 TBSP olive oil 1 medium carrot, peeled and coarsely chopped 3 cloves garlic, coarsely choppes 1 c. red wine 1 to 1 1/2 chipotle chiles in adobo
4 c. chicken stock (use vegetable stock to make vegetarian) 2 TBSP fresh lime juice salt and freshly ground pepper 8 oz. Mexican crema, creme fraiche, or sour cream 1 scant TBSP ground cumin 1 TBSP fresh lime juice Directions: 1. Heat the olive oil in a medium saucepan over medium heat. Add the carrots, onion, and garlic and good for about five minutes, or until onion is translucent. 2. Add the wine, bring to a boil, and cook until reduced by half. 3. Add the beans and reduce the heat to medium. Add the chipotles and stock and simmer for 30 minutes. 4. While soup is simmering, make crema by combining last three ingredients.

5. Remove from the heata nd ass the lime juice, salt, and pepper to taste. Using a blender or immersion blender, puree half the soup and return it to the pot. 6. Bring to a simmer before serving. ladle into bowls and top with crema.