Chili Smith’s Black Bean Soup
- One packet of Chili Smith’s Black Bean Soup
- One medium onion diced
- One half each red, orange yellow and green bell peppers, diced
- Six garlic cloves, minced
- One medium to large yam or sweet potato, peeled and diced
- Four cups low salt chicken or vegetable stock
- One to two cups broth
Empty beans into a six-quart pot and cover with the stock and broth. Bring to a boil, lower the heat and simmer gently for half an hour covered with a lid. Meanwhile, saute the onions, garlic and other diced vegetables in three tablespoons of olive oil. Cook until the onions begin to brown and become translucent and the yams change color and begin to soften. The bell peppers should remain somewhat crisp.
At the end of the half-hour combine the cooking vegetables and accompanying flavor packet with the simmering beans. Continue simmering until the beans are soft; approximately 30 minutes more. Feel free to add broth if the liquid is too low.
If you would like to add condiments to the bowls of soup, try decorating the top with quarter pieces of tomato, avocado slices, grated cheese (I like Asiago for an added tang) and a dollop of sour cream.
This was one of the most satisfying bean dishes I have ever tried. The exceptional quality of Chili’s beans, adds significantly to the pleasures of preparing and enjoying the soup. By the way, it's just as good several days later.