spicy black bean soup
January 23rd, 2012
I am very picky about black bean soup.
I mean, really picky.
If a soup is going to have a bland (albeit, fiberful) magical fruit as its main ingredient, it had better have some rockin’ good flavors to go along with it. And of course, all the better when it’s a little on the spicy side too!
So of course, I’m here to announce that I think I finally have my own favorite recipe tweaked and ready to share with le blogosphere. If I do say so myself, I think it’s a good one. Like, I-might-have-gone-back-for-thirds-”good”. :)
But to those of you who get a little anxious about the word “spicy” even being in the title, have no fear. You can easily add in the jalapeno and cayenne gradually to taste. But for those of you who like a little kick, this one will bring it. And, it can also happily be made vegetarian or vegan.
Definitely a keeper!
Spicy Black Bean Soup Recipe
Ingredients:
- 2 Tbsp. olive oil
- 1 medium yellow onion, chopped
- 1 red or orange bell pepper, cored and chopped
- 1 carrot, chopped
- 3 cloves garlic, minced
- half a jalapeno, seeded and diced
- 2 cups chicken broth (or vegetable broth)
- 2 (15 oz.) cans black beans
- 1 (14.5 oz) can diced tomatoes with green chiles (Rotel)
- 1 bay leaf
- 1 tsp. cumin
- 1 tsp. chipotle powder
- 1 tsp. kosher salt
- 1/4 tsp. cayenne
- optional garnish: sour cream, chopped fresh cilantro, chopped bell peppers, shredded cheese, crumbled tortilla chips, diced avocados
Method:
Heat olive oil in a large stockpot over medium-high heat. Add onion and cook for 3 minutes. Add bell pepper, carrot, garlic and jalapeno, and continue cooking another 5 minutes or until the onion is translucent. Add remaining eight ingredients (chicken broth through cayenne), and stir to combine. Bring to a boil, then reduce heat to medium-low and let soup simmer for at least 10 minutes.
You can either serve this soup as is, or use an immersion blender or a traditional blender (blending in small batches) to puree the soup. Serve warm, and garnish with suggested ingredients if desired.
Ali’s Tip:
You could also make this in a slow-cooker!
This looks really interesting, I look forward to trying this next week.
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This sounds soo good! If you were going to make it in a slow cooker, how long do you think it should cook for?
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I am pretty picky about my black bean soup too. I’m sure this is a winner. It looks amazing!
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I’m picky too, but this sounds excellent. It’d be perfect for the rainy days I’ve been having in my neck of the woods.
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Now I can’t decide which one I want to try first, this soup, or the chili con carne I came across on your site just a few minutes ago. Both look delicious and I’m in the mood for something warm. :)
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I just made this! I threw all the ingredients, uncooked into a crockpot on low for 7 hours while I was at work. I then blended about half the soup and mixed it in with the rest (because I dislike purely blended soups). I also didn’t have chipotle poweder and used less than half a small can of chipotle in adobe sauce. Delicious, if a little on the spicier side. Start with just one canned chipotle pepper if you guys aren’t keen on very spicy foods.
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Made this tonight and it was delicious!! Put some fresh avocado on top – amazing!
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I, LOVE this recipe… 18 and trying to learn to cook for my family\fiancé… I have made this soup twice and both times it was AMAZING… even served cold the next day. You have struck gold with this recipe and if your contemplating making it yourself, do it!
Now to get Zach to try it…
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