Friday, July 23, 2010

black bean soup

This easy soup has delicious spicy flavors just scream for some lime and a beer, right?
And it's super healthy so have a couple bowls!

Black Bean Soup
Serves 4.
3 cans black beans, drained and rinsed, divided
4 cups homemade or store-bought chicken stock (or veggie), divided
1 onion, diced
1 red bell pepper, diced
2 tablespoons butter
1 tablespoon ground cumin
1 tablespoon chili powder
1 cup salsa (I use super spicy!)
1/2 cup white wine
1 can diced tomatoes with chiles (I use extra hot)
Shredded cheddar cheese, optional
Sour cream, optional
Diced avocado, optional
Tortilla chips, optional

In a food processor or blender, puree 2 cans of the black beans with about 2 cups of the stock until smooth.  Set aside.
Saute the onion and bell pepper with the butter over medium heat, for about 5 minutes, until softened and golden brown.  Add the spices and let toast until fragrant, about 30 seconds.
Add the bean puree to the mix, a little at a time so it doesn't splatter you.
Add the rest of the ingredients, including the other can of beans and the rest of the stock.
Bring to a boil and reduce to low to simmer for about 30 minutes.
Top with the cheese, sour cream, avocado, crumbled tortilla chips, etc, and enjoy!!


  1. This is a great soup! I have been in love with black bean soup since I first had it at Panera Bread. Now I have a recipe to use at home. I brought 2 servings to lunch so I could share with a coworker, and now she's reading your website. Thanks Katie!

  2. I can't wait to try this soup. I grew up with venezuelan food and they love their black beans. Can't wait!! :)



  3. I saved this recipe and am just now going to try it out... can't wait! It looks so delicious!

  4. Oh good! I hope you like it :)


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