- 2 tablespoons olive oil
- 1/2 medium red onion, chopped
- 1/2 medium red bell pepper, chopped
- 1/2 medium green bell pepper, chopped
- 2 cloves garlic, minced
- 3 Dried chiles (for more complex flavour use 3 different varieties, we used Ancho, Cascabel and Habanero)
- 2 cups vegetable broth
- 2 (15.5 oz) cans black beans, drained and rinsed
- 1 (14.5 oz) can chopped tomatoes
- 2 tablespoons red wine vinegar
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- Salt and Pepper to taste
De-seed dried chiles and toast whole in saucepan, until just before smoking. Add vegetable broth and simmer to rehydrate chiles.
In a large dutch oven, heat oil, fresh peppers, and onion over medium high heat for 5 minutes or until onion begins to soften and become translucent.
Add the garlic and sauté for another minute.
Pour the hehydrated chiles and vegetable broth into a food processor until peppers are chopped/pureed to your liking. Add the broth, black beans, tomatoes, and red wine vinegar into dutch oven. Stir well and bring to a simmer.
Add the oregano, cumin, cayenne, salt and pepper. Allow soup to simmer for about 15 minutes or until vegetables are tender.
Portion out three cups worth of the soup into a food processor. Puree until smooth and stir back into the rest of the soup in the dutch oven.
Serve with crusty bread, or with slices of avocado, plantain and sourcream (or all of the above!)