Such a soothing bowl on a cold day.
2-3 T olive oil
1 onion, chopped
1 t salt
pinch red pepper flakes
1 cup chopped celeriac
1 cup chopped carrot
4 cloves minced garlic
2 T smoky taco seasoning
2 T chopped pickled peppers or 1 T cider vinegar
2 cups cooked black beans
4 cups broth or water (add 1 T miso if using water)
Warm the oil (don't be shy: the more oil you use now, the silkier your soup will be later) in your favorite soup pot.
Saute the onion with the salt and red chili flakes until softening, then add the carrot, celeriac and garlic. .
Once the veggies are starting to soften, add the seasoning, hot sauce, pickled peppers or vinegar and cook a while longer, stirring frequently.
If you plan to make a vegetarian soup, add the miso and let that soften in with the veggies.
Now add the black beans and water (for the vegetarian version) or chicken broth.
Simmer for 30 minutes.
Use an immersion blender to smooth out some of the soup (or let the soup cool and use a blender to blend about half).
Check the seasoning and add more hot sauce, salt, or vinegar, depending on how you like it.
Sprinkle some cheddar, queso or tortilla chips on each bowl, and serve with fresh bread, rolls, or the cooked grain of your choice.