In a large pan, heat 2T oil.
1 chopped red onion
2 peeled and diced carrots
3 diced celery stalks
And cook for around 5 minutes.
4 slices bacon chopped up
4 cloves garlic minced
And cook for another 5 minutes.
1T roasted and ground coriander seeds
1T roasted and ground cumin seed
2 Cans of black beans, drained
8C of chicken and/or vegetable stock (I did 4 each)
1/2 tsp chipotle pepper flakes
Simmer for about an hour. Add some salt and plenty of ground pepper.
Puree and serve.
Adapted from Southwest Flavours. (Note: they added 1T of dried epazote (I didn’t have any on hand), used something called chipotle seasoning (which I’ve never heard of), and soaked their beans overnight (I do have a life). Also, pet peeve of mine, they turn carrots and celery into cup measurements which is just plain insane when vegetables come with their own units of measurement).