Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 1/2 hours
Serves: 4
Yield: 6 cups
Kosher Designation: Pareve
Difficulty: Beginner

Ingredients

For Soup:

1/2-pound dried black beans, soaked overnight and drained
1 large onion, peeled and chopped
1 red bell pepper, coarsely chopped
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
4 cups vegetable broth
1/4 to1/2 teaspoon cayenne pepper to add a little kick

For Chips

1/2 teaspoon chili powder
1/4 teaspoon ground coriander
2 cups corn tortilla chips

Preparation

In a crock pot, combine all ingredients and cook on low for 8 hours or until beans are tender. Transfer to a blender or food processor and puree until a few chunks remain but mostly smooth.
Preheat oven to 350 F. In a small bowl, combine chili powder and coriander. Spread out tortilla chips on a sheet pan and spray with cooking spray. Sprinkle with spice mixture and bake 8 to 10 minutes or until warm. Serve immediately with soup.

Jamie Geller is Chief Foodie Officer at Kosher.com and author of the newly released Quick & Kosher Meals in Minutes as well as Quick & Kosher: Recipes From The Bride Who Knew Nothing.  For over 1,500 recipes and to watch Jamie’s Quick & Kosher cooking show, visit her online at blog.kosher.com.