Bobby Flay's Black Bean Soup

Lots of spice in this one, just as Bobby is known for. I clipped this out of our newspaper which credits Bobby Flay's Mesa Grill Cookbook.

• Ready In: 1 hr 10 mins
• Serves: 6-8

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, chilies roasted, peeled and seeded
• 1  poblano chile, chilie roasted, peeled and seeded
• 4  cups low sodium chicken broth or 4  cups water
• 2  tablespoons fresh lime juice
•  kosher salt
•  pepper, freshly ground

Directions

1. Heat olive in in a medium saucepan over medium heat.
2. Add carrot, onion and garlic and cook for 5 minutes, or until onion is translucent.
3. Add wine, bring to a boil and cook until reduced by half.
4. Add beans and reduce heat to medium.
5. Add chilies and broth and simmer for 30 minutes.
6. Remove from heat and add lime juice and salt and pepper to taste.
7. Using a blender or food processor, puree half of the soup and return it to the pot.
8. Bring to a simmer before serving.
9. Top with garnishes such as finely chopped red onion, coarsely chopped avocado, diced tomatoes and sour cream.