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.
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.
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.
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!!