I'm not gonna spend my life being a color...

I possess an affection for bean soups, they are accurately hearty and healthy. Today's post is a Brazilian adaptation of black bean soup. The alteration in Brazilian in contrast to the conventional southwest black bean soup is the consistency and array of spices. The Brazilian version is not as dense as in the states, and it is almost invariably pureed smooth. There are unexpected undertones, a cinnamon stick, ground cloves, agave and cider vinegar. These additions deliver the soup layers of intensity, so your taste buds experience sweet, sour and spicy all in one spoonful...delightful. This soup brings the heat, and is my cherished black bean soup. Feel free to garnish with sour cream as a cooling agent. Rice is an enjoyable accompaniment to the dish (and or cornbread).

Brazilian Black Bean Soup

2 cans black beans

1   box chicken stock

1 onion

1 red bell pepper

1 jalapeno pepper

1 serrano pepper

3 garlic cloves

2 celery stalks

2 medium carrots

1 can diced tomatoes

2 t cumin

2 t black pepper

2 t chili powder

1 t oregano

1 t ground cloves

1 t red pepper flakes

1 bay leaf

1 cinnamon stick

1 T cider vinegar

2 T agave

Dice onion, peppers, garlic, celery and carrots. Place in dutch oven/stockpot with 3 T olive oil and saute until tender.

Add black beans, stock, tomatoes, spices, vinegar and agave. Bring to a boil, then reduce to a simmer for about an hour.

I used an immersion blender to puree mine, or you may use a blender. You may top this soup with sour cream and diced green onions and tomatoes.

Until tomorrow...Peace.