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Black Bean Soup

2 cups black beans soaked for several hours
1 large white onion, chopped
2 medium zucchini squash, grated
1 tablespoon olive oil
1 gallon stock
3-4 sprigs fresh epazote
2-3 cloves fresh garlic, pressed
3-4 chipotle chilies in adobo, seeds removed and finely chopped
3-4 ribs of fresh fennel, chopped
1 tsp. cumin
1 tsp. ground ancho chili powder
1 tsp. cayenne pepper
Kosher salt to taste.

In a large soup pot heat oil and saut\xe9 onions until transparent.
Add the grated squash and the drained beans and the epazote. Bring
to a boil then reduce heat. Add the fennel and simmer for a few
hours until the beans are tender.

When the beans are tender, add the garlic and the chipotle chilies.
Use a blender or a boat motor (hand held blender) to pure' the soup
to your liking. Add the rest of the ingredients and play with the
seasonings till it tastes good to you. Simmer for another twenty
minutes or so until it reduces to a nice consistency.

Serve the soup with a garnish of mexican crema or sour cream.


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