Why I didn’t eat black beans for the first 20+ years of my life is beyond me, but as soon as I tried them, I was hooked and haven’t looked back. They are tasty, healthy, and versatile, not to mention cheap, which is why they immediately became a staple in my kitchen.
For a while, I have wanted to make some black bean soup, but I never managed to avoid eating the beans long enough to create such a concoction. Until recently. (I discovered that all I have to do is make enough beans to eat and still have enough left for soup. Now I can eat my beans and have them, too.) After culling through a dozen or so recipes for black bean soup for ideas, I came up with this magical soup.
Spicy Black Bean Soup Recipe Makes about 7 bowls
1 medium onion, diced
1 cup chopped carrots
1 celery stalk, chopped
3 garlic cloves, chopped
2 tablespoons, oil
1 tablespoon chili powder
1 teaspoon cumin
2 1/2 cups chicken stock (For vegetarian, substitute vegetable stock)
6 cups black beans, cooked, salted, and drained
1 14.5 ounce can niblet corn, drained
1 14.5 ounce can tomatoes
1/8 cup hot chili sauce
- Saute onion, carrots, celery, and garlic in oil until onions are soft.
- Stir in chili powder and cumin.
- Add chicken stock, chili garlic sauce, corn and 3 cups of the beans.
- Bring to boil, then let simmer.
- Puree the other 3 cups of the black beans and the tomatoes together.
- Add puree to the soup, and let simmer at least until carrots are soft.
Garnish with shredded cheddar cheese and sour cream. Serve with Mexican Cornbread.