Black Bean Soup

I am ready for fall. I have my fall candles out. I have already opened two cans of pumpkin. I brought out my big fall wreath and I even made a huge batch of gumbo. But it’s still not fall in Florida. We are halfway there, but almost halfway doesn’t count.

So in a last cry for fall, I have bought one of those cinnamon brooms at the grocery store. I watched Hocus Pocus. I had true cornbread stuffing and sweet potato casserole at Mrs. Wilkes’ in Savannah yesterday. The only thing left for me to do, make more soup. If fall doesn’t come soon I may have to come move in with one of you Yankees. I promise to bring goodies and soup and wine! 😀

I have been making this Spicy Black Bean Soup for the last 3 years now. The original recipe was written down on the back of a napkin from a coworker, but has been reworked so many times that the only thing that has stayed the same is the name. It has a spicy sweet flavor and is perfect with a dollop of daisy and some fresh cut green onions….and it’s best friend is a grilled cheese sandwich!

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Yield: 4 servings

Black Bean Soup

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Black Bean Soup is a little bit spicy, totally filling, and 100% the soup you need to remember this fall! If you're looking for some hearty recipes to make when the cold weather hits, this vegetable soup is perfect for you.

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Ingredients

• 3 tablespoons olive oil
• 2 large white onions, chopped
• 4 large jalapenos, minced
• 1 large shallot, minced
• 5 garlic cloves, minced
• 2 1/2 tablespoons cumin
• 2 tablespoons chili powder
• 2 teaspoons white pepper
• 2 teaspoons dried oregano
• 6 (14.5 oz) cans low sodium black beans (4 cans drained & rinsed, 2 cans with liquid)
• 6 cups water, plus 3 tablespoons Better Than Bouillon Vegetarian No Chicken Base

Instructions

1. In a large heavy bottomed stock pot, over medium high heat, add olive oil, onions, jalapeno, shallot and garlic. Sauté until translucent.
2. Add spices and mix until well combined. Cook for 3 minutes more.
3. Add beans and broth (water + better than bouillon), bring to a simmer. Simmer until soup has thickened slightly, about 40-45 minutes.
4. Using an immersion blender (or using the transfer 1 cup at a time to a blender method and back to the pot method), blend about half of the soup until smooth.
5. Serve with a scoop of sour cream, green onions, and maybe even a grilled cheese!

Notes

Recipe Notes: This soup freezes extremely well. Just place in ziplock freezer bags, and freeze! Also, yes you could use the vegetable stock in the quarts…but I seriously love the flavor the BTB Vegetarian No Chicken Base adds!

Novice Chef Blog Original

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 252Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 21mgSodium: 1272mgCarbohydrates: 21gFiber: 6gSugar: 6gProtein: 11g

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