Entrees

Spicy Black Bean Soup

This soup was delicious! I didn’t think this soup was that spicy, which is saying something. I honestly would recommend adding some more of the red pepper flakes. Even though this is soup, it almost was like a delicious bean dip; we had organic white tortilla chips to scoop up the soup. This was easy to make and easier to eat. This will definitely be made again. 

This soup does make a lot, but it can keep to about 4 to 5 days and it freezes well. I am sure this will make some great left overs. 

My college roommate asked if this could be done in a slow cooker and I wasn’t sure, but I would try putting all the ingredients in to the slow cooker and slow cook it for about 6 hours. 

I am still not the best at food photography, so hopefully the photos that don’t scare you away.

E N J O Y

Spicy Black Bean Soup
Yields 6
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 2 tablespoons olive oil
  2. 2 medium yellow onions, chopped
  3. 6 garlic cloves, pressed or minced
  4. 4 ½ teaspoons ground cumin
  5. ½ teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice)
  6. 4 (15-ounce) cans of black beans, rinsed and drained
  7. 4 cups low-sodium vegetable broth
  8. ¼ cup chopped fresh cilantro (optional)
  9. 1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
  10. Sea salt and freshly ground black pepper, to taste
  11. Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…
Instructions
  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
  2. Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
  3. Puree about 4 cups of the soup in a blender until smooth (beware the steam that escapes from the top of the blender, it’s very hot). Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste.
  4. Top with garnishes and serve.
I chose not to add celery and carrots since I don't like them, but if you do
  1. 3 celery ribs, chopped fine
  2. 1 large carrot, peeled and sliced into thin rounds
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