Spicy Black Bean Soup

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

  1. Saute onion, carrots, celery, and garlic in oil until onions are soft.
  2. Stir in chili powder and cumin.
  3. Add chicken stock, chili garlic sauce, corn and 3 cups of the beans.
  4. Bring to boil, then let simmer.
  5. Puree the other 3 cups of the black beans and the tomatoes together.
  6. 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.

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6 Responses to “Spicy Black Bean Soup”

  1. Kate says:

    and mexican cornbread is made with what extra? (not that i can eat it right now, or anything else with gluten, which is basically EVERYTHING) this just sounds so good i can almost taste it, so might i have the vicarious nom-nom pleasure of reading the recipe?
    also, welcome to blogosphere! there’s an xkcd jke in there somewhere, but my brain won’t give it to me. congrats on launch, tho, and YUM.

    • kelley says:

      Kate, Mexican cornbread recipe is coming, soon. I gotta keep you coming back. 🙂 No, really, it is one of those things I always just throw together, so I have to make a couple of times while measuring, then get good pics. But, I swear, recipe will be up soon.

  2. I’m glad to have the honor to be invited to this ceremony 🙂 My best wishes. JP CHACLAN

  3. Deanna says:

    looks so interesting – I am also a ‘bean’ convert. in fact had a physician neighbor growing up who was year ahead of the curve and said “God put everything man needs in the bean”. I will try this, adding some chicken maybe. nice blog!

  4. kelley says:

    JP, of course you’re invited, this is one party where the distance between us can’t stop you from coming!

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