Spicy Black Bean Soup

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!!

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.

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…

like this…

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.

1/4 of the peppers go into the pot…

The rest hang out with the onion…

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.

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.

Add in some salt and pepper.

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

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

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.

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… 😉

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

Add in a heaping tablespoon of cornstarch and obliterate!!

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!

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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