T.G.I. Friday's Black Bean Soup By Todd Wilbur

1. Heat 2 tablespoons of oil in a large saucepan over medium/low heat. Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (sweat) for 15 minutes or until the onions are practically clear. Keep the heat low enough that the veggies don't brown. 2. While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water. 3. Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken broth. Puree on high speed until smooth. 4. When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken broth, and every other ingredient in the list (down to the liquid smoke), to the pot. Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender. Serve the soup topped with a couple tablespoons of the cheese blend and a teaspoon or so of chopped green onion. Makes six 1-cup servings. Garnish shredded Cheddar/Monterey Jack cheese blend chopped green onion