Black Bean Jalapeno Soup
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 Tbsp butter or olive oil
1 yellow onion
2 stalks celery
2 cloves garlic, minced
4 cups vegetable broth
2 can black beans, one pureed
2 servings rice (1/2 cup rice + 3/4 cup vegetable broth or water)
3 jalapenos, 2 diced, 1 sliced for garnish
Instructions:
Chop and dice the celery and the onion. Sauté celery and onion in butter or oil.
Meanwhile, puree one can of black beans in a food processor and cook 1/2 cup rice in 3/4 cup vegetable broth or water.
Add 2 cups vegetable broth to sauté pan, combine with celery and onion.
When warmed, pour into slow cooker with pureed black beans, whole beans, additional 1-2 cups vegetable broth.
Add cooked rice, add 2 jalapenos.
Cook on low setting for several hours.
Adapted from spabettie.com