Recipe: Black Bean and Roasted Pepper Soup (not Campbell's)

BLACK BEAN AND ROASTED PEPPER SOUP
Source: The Herb Companion Magazine, Dec 1991/Jan 1992 issue, p17.
Lynn Ashley, Arlington Virginia, Fall 1991

I created this soup in an attempt to copy a fine one which was served at the West Side Cafe in Rehoboth Beach, Delaware. When made with fresh ingredients, it is truly "company" fare. The strange scent of fresh epazote mutates and adds a complementary musky flavor.

1 lb dried black beans, washed well and picked over
1 (14 oz) can chicken stock
water to cover by about 1 1/2-inches
1/4 cup olive oil (extra virgin preferred)
1 large onion, chopped
3 to 6 large garlic, cloves, chopped
1 tbsp cumin
1/4 tbsp cloves, ground
1 large bay leaf
1 to 2 large chilies, hot, dried
1 1/2 tsp salt (or to taste)
6 to 10 leaves epazote, fresh*
1 tsp oregano, fresh
1 large red sweet pepper, fresh
l large yellow sweet pepper, fresh
1 large green sweet pepper, fresh
3 to 4 medium mild chili peppers, fresh
2 medium tomatoes, peeled, deseeded and coarsely chopped
2 medium corn-on-cob, fresh ears

Add beans, stock and water to cover. Add oil, onion, garlic, cumin, cloves, bay leaf and dried chili. Bring to boil. Reduce heat to simmer and cover for about 2 1/2 hours or until tender. Add water as required to keep beans covered with liquid. When almost tender stir-in salt, epazote and oregano. Simmer for about 15 minutes or until tender.

Meanwhile (or previously) roast, peel, deseed and chop the peppers into course strips. Peel, deseed and coarsely chop the tomatoes. Cut the corn from the cobs. Add the peppers, tomatoes, corn and their juices to the soup. Add water as required to form a thick soup consistency. Increase heat to medium.

When heated through, remove the bay leaf and dried chili and serve. Soup should be served very warm but not boiling. Corn bread and a light-bodied red wine are an excellent accompaniment.

Leftover soup may require additional thinning with water.

*EPAZOTE
A jagged leafed herb, popular in Mexican cooking, that is considered to be a weed in many regions. It provides a pungent pine-like odor and a similarly strong, unique flavor, similar to licorice or mint. It is sold fresh, dried or ground and because of its unique flavor no other herb can be used as a substitution. Popular in bean and tortilla dishes, epazote is also known as Mexican tea, wormwood, goosefoot, and Jerusalem oak. - Source: Hormel Foods