Two peppers (I use one red and one yellow)roasted and peeled
Two cans Eden Black Beans, rinsed and drained
Two quarts Pacific Organic Vegetable Broth
One bag fresh, farm grown swiss chard
Fresh, farm grown thyme (six or so sprigs…)
Fresh, farm grown scallions (for garnish)
Salt and pepper
In a heavy bottom pot, add two tablespoons of olive oil (Paesano is my favorite!)
Sauté onion and celery until soft and translucent. (I add about two teaspoons of salt while I sauté onions and celery…the salt draws out the moisture, and helps keep them soft.) Sauté over medium heat.
Add the diced sweet potato, and stir to coat with all of the oniony, celery, olive oil goodness
Add one more teaspoon salt and two teaspoons fresh ground pepper.
Add fresh thyme (keep it right on the stem and just drop it in. You’ll pull out the stems before you serve it, and all the fresh little thyme leaves will stay in the soup!)
Add the diced, roasted and peeled peppers. (If you don’t have either the time or inclination to roast and peel peppers, just don’t do it!You’ll still get great, fresh pepper flavor, and a bit of a crunch!)
Add black beans and broth.
Bring to a boil, immediately reduce to a simmer.
Let simmer for about thirty minutes.
Just before serving, stir in swiss chard.
Serve with a dollop of sour cream, a grate of cheddar cheese and a good dose of scallions.
A bit of prosciutto or roasted chicken will just gild the lily and add a bit of protein.