SMOKEY BLACK BEAN SOUP
MAKES 8 CUPS/ 2L

2 Tbsp. (30 mL) vegetable oil
1 large onion, diced
8 garlic cloves, minced
2 tsp. (10 mL) coriander seeds*
2 tsp. (10 mL) cumin seeds*
1 tsp. (5 mL) dried oregano leaves*
2/3 c. (150 mL) fresh squeezed orange juice
2 (19 oz/540 mL) tins black beans
28 oz (796 mL) tin plum tomatoes, including juice
2 c. (500 mL) vegetable stock or bouillon
1 to 2 canned chipotle peppers, minced
1 bay leaf
½ each of red, yellow and green pepper, diced
Fresh squeezed juice from 1 lime
Dollops of crème fraiche or light sour cream, optional
*Toasting seeds and herbs enhances their flavours.      

Heat oil in a large heavy saucepan. Add onion and garlic and sauté over medium-low heat until onion is soft, about 7 minutes. Be careful not to brown or scorch. Stir often. While onion is sautéing, place coriander and cumin seeds in a small dry pan over low heat. Stir and shake seeds for about a minute until they begin to release an aroma. Sprinkle with oregano leaves and continue to shake over low heat for another minute or just until they begin to darken slightly.

Transfer to the bowl of a mortar and pestle or a spice grinder and crush to a coarse powder. Sprinkle over sautéed onions and stir in. Add orange juice and deglaze pan. Cook over medium heat until juice is reduced by half. Drain and rinse black beans. Reserve 1 cup (250 mL) and set aside. Stir in remaining beans. Add tomatoes and their juice, vegetable stock, minced chipotle pepper, and bay leaf.

Break up tomatoes with a fork. Bring soup to a boil. Cover, reduce heat and simmer for 30 minutes to allow flavours to blend. Stir in reserved cup of black beans, diced peppers and fresh squeezed lime juice and heat through. Serve with dollops of crème fraiçhe or sour cream if you wish.