spicy black bean soup
I am very picky about black bean soup.
I mean, really picky.
If a soup is going to have a bland (albeit, fiberful) magical fruit as its main ingredient, it had better have some rockin’ good flavors to go along with it. And of course, all the better when it’s a little on the spicy side too!
So of course, I’m here to announce that I think I finally have my own favorite recipe tweaked and ready to share with le blogosphere. If I do say so myself, I think it’s a good one. Like, I-might-have-gone-back-for-thirds-”good”. :)
But to those of you who get a little anxious about the word “spicy” even being in the title, have no fear. You can easily add in the jalapeno and cayenne gradually to taste. But for those of you who like a little kick, this one will bring it. And, it can also happily be made vegetarian or vegan.
Definitely a keeper!
- 2 Tbsp. olive oil
- 1 medium yellow onion, chopped
- 1 red or orange bell pepper, cored and chopped
- 1 carrot, chopped
- 3 cloves garlic, minced
- half a jalapeno, seeded and diced
- 2 cups chicken broth (or vegetable broth)
- 2 (15 oz.) cans black beans
- 1 (14.5 oz) can diced tomatoes with green chiles (Rotel)
- 1 bay leaf
- 1 tsp. cumin
- 1 tsp. chipotle powder
- 1 tsp. kosher salt
- 1/4 tsp. cayenne
- optional garnish: sour cream, chopped fresh cilantro, chopped bell peppers, shredded cheese, crumbled tortilla chips, diced avocados
Heat olive oil in a large stockpot over medium-high heat. Add onion and cook for 3 minutes. Add bell pepper, carrot, garlic and jalapeno, and continue cooking another 5 minutes or until the onion is translucent. Add remaining eight ingredients (chicken broth through cayenne), and stir to combine. Bring to a boil, then reduce heat to medium-low and let soup simmer for at least 10 minutes.
You can either serve this soup as is, or use an immersion blender or a traditional blender (blending in small batches) to puree the soup. Serve warm, and garnish with suggested ingredients if desired.
You could also make this in a slow-cooker!