Spicy Black Bean Soup

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I like soup. I love black beans. I love spicy food. I love this soup! I got the recipe idea from Everyday Food magazine. It’s a great little magazine put out by Martha Stewart. I’ve been a subscriber since their first issue… I have every issue… nerd alert!! I’ve never made black bean soup so I pretty much stuck to their recipe… it’s a little time consuming but totally worth it and it makes a ton so you will have plenty to share or freeze for later. Here we go!!

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You can start from scratch with 1 lb dry beans that have soaked overnight, which is what I did… or you can use 3 cans of canned black beans rinsed throughly. If you use canned beans you’ll jump into the recipe a little later… I’ll cue you…

After soaking all night I drained beans and dumped them into a good sized pot.

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Next up comes 2 onions. Only 1/2 of 1 onion goes into the pot at this point… the rest hang out on the cutting board…

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like this…

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here’s the other 1 1/2 onions… next dice up 2 jalapeno peppers. 1/4 of them or 1/2 of one pepper goes into the pot. This soup has quite a bite so if you want to keep it calm feel free to remove as many of the seeds and ribs of the pepper as you see fit.

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1/4 of the peppers go into the pot…

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The rest hang out with the onion…

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Along with 4 cloves of diced garlic…

Now cover all that in the pot with 2 inches of water and turn on high to get it boiling rapidly. Once it gets to that point turn it down to a rapid simmer and cook until the beans are tender… about 45 minutes to an hour. They don’t need to be mushy… just tender.

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When the beans are tender. Start about a tablespoon of olive oil on med-high heat in your dutch oven or heavy stockpot. When the oil is hot throw in all the remaining onion and the garlic.

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Add in some salt and pepper.

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Saute until browned and tender… tender… just wanted to use the word tender again… tender…

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Then you’ll drop in a couple teaspoons of cumin and the jalapeno pepper. Give that a stir.

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Next comes about 1 1/2 cups chicken or vegetable stock. Use the liquid to deglaze the pan and get all those tasty flavorful bits off the bottom of the pan.

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Finally add in everything from the bean pot… liquid and all. Bring this to a rapid simmer and cook until beans are soft… very tender… 😉

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Take 2 cups out of the pot and put in a blender or Ninja or Magic Bullet or whatever super thing you have around….

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Add in a heaping tablespoon of cornstarch and obliterate!!

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It will take on this ever so appetizing look… dump that back into the pot and cook for a couple of minutes until everything thickens. Check the seasoning and add salt and/or pepper if needed. Squeeze in the juice of a lime and you’re set to go!

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You could garnish with sour cream, avocado, tortilla strips, cilantro… whatever you like. I was making this for tomorrow’s lunch which is why mine is in this tiny bowl. I dumped it over a turkey burger… it was amazing!! If you love soup, beans, and/or spicy… you gotta try this!!

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2 Responses to Spicy Black Bean Soup

  1. Carolyn says:

    Looks absolutely yummy! Left overs could be pureed even more and made into a bean dip.

  2. Rose Behrens says:

    I can’t wait to try the black bean soup. I love the Panera Bread black bean so I’m anxious to try this recipe.
    I’d like to share my Flax Muffin In A Cup Recipe.
    Using a coffee cup, mug or microwave safe custard cup, spray with vegetable spray.
    1/4 cup ground flax
    2 tsp sugar
    1 tsp cinnamon
    Stir in 1 egg plus 1 tsp butter. Microwave 1-1 1/2 minute. Soak cup for easier clean up. I sometimes add raisins, blueberries, dried cranberries or other fruits. Enjoy.

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