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I first made us a black bean soup a couple of months ago and, as a result, Nathan has consistently asked me if we are having black bean soup just about every week since. I finally honored his wish, but with a different recipe and this one is worthy of sharing and urging you to make at home (the first one was good, but this one is awesome). Loaded with onions, carrots, bell pepper, garlic, tomato and jalapeno, this soup has a lot going on and is incredibly full of flavor. Feel free to adapt the level of spice to suit your tastes but don't let it stop you from making this soup!
Spicy Black Bean Soup Recipe
This served the two of us
1 tablespoon olive oil
1/2 medium yellow onion, chopped
1/2 red or orange bell pepper, cored and chopped
1 carrot, chopped
3 cloves garlic, minced
half a jalapeno, seeded and diced
1 cup chicken broth (or vegetable broth)
1 (15 oz.) cans black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes with green chiles (Rotel), drained
1 bay leaf
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne
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 (I pureed a little over half of the soup) to puree the soup. Serve warm, and garnish with suggested ingredients if desired.
Adapted from Gimme Some Oven.
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