Bobby Flay's Black Bean Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium carrot, peeled and coarsely chopped
• 1 medium Spanish onion, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 1 cup red wine
• 3 (15-16 ounce) cans black beans, drained and rinsed
• 3 jalapenos, chlies roasted, peeled and seeded
• 1 poblano chile, roasted, peeled and seeded
• 4 cups low sodium chicken broth or water
• 2 tablespoons fresh lime juice
• kosher salt
• pepper, freshly ground

Directions

1. 1

   Heat olive in in a medium saucepan over medium heat.

2. 2

   Add carrot, onion and garlic and cook for 5 minutes, or until onion is translucent.

3. 3

   Add wine, bring to a boil and cook until reduced by half.

4. 4

   Add beans and reduce heat to medium.

5. 5

   Add chiles and broth and simmer for 30 minutes.

6. 6

   Remove from heat and add lime juice and salt and pepper to taste.

7. 7

   Using a blender or food processor, puree half of the soup and return it to the pot.

8. 8

   Bring to a simmer before serving.

9. 9

   Top with garnishes such as finely chopped red onion, coarsely chopped avacado, diced tomatoes and sour cream.