BBQ Bean Soup

1 TBSP coconut oil or butter
1 & 1/2 cups chopped onions (about 2 medium onions)
2 cloves garlic, coarsely chopped
1 TBSP chili powder
1 TBSP cumin
1/2 tsp allspice
1/8 tsp ground cloves
24 oz can chopped tomatoes (or 2 cups chopped fresh tomatoes)
4 cups veggie or chicken broth (32 oz)
2 cups cooked or canned pinto beans
1 cup roasted, peeled, & chopped red peppers (about 4 peppers)
1/8 cup molasses (2 TBSP)
2 tsp hot sauce
2 tsp red wine vinegar
a dash or 2 of liquid smoke
pure salt & freshly ground pepper to taste
shredded cheddar cheese (optional)

• Roast peppers by cutting them in half, removing seeds & pith & roasting under broiler until blackened (about 10 or 15 minutes).
• If you let them sit to cool for a little while after taking them out of the oven, the skin will peel off very easily.
• Peel, chop & set aside.
• Heat the oil over medium heat in a soup pot.
• Cook the onions & garlic until the onion is soft & translucent.
• Stir in the chili powder, cumin, allspice & cloves.
• Lower the heat & continue cooking for 2 minutes.
• Add the tomatoes, broth, beans, peppers, molasses & tabasco & simmer anywhere from 1 – 2 hours.
• Just before serving, stir in the vinegar & salt & pepper to taste.

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SIDE NOTES:

~ Adapted from “Power Foods”.  This is similar to chili, but in soup format.

~ There are a lot of ingredients in this one, but not much work. Basically, just have to roast/chop the peppers & chop an onion.

~ We rarely simmer this soup for the full 2 hours. 60 – 90 mins is fine.

~ If you’re serving kids, mix the hot sauce in only after you’ve already removed their portions (unless of course they like spicy).

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