Black Bean Soup
Black Bean Soup
Winter hit us a little late around here with recent snow flurries and colder temperatures (what’s up with that?) plus I’ve been under the weather lately so it feels like I’ve been hit with a double whammy! That combination puts me in soup mode. I know it’s time to move on, but soup warms my soul. I found a wonderful black bean soup recipe I wanted to try. It was in a local magazine and sounded tasty and easy to make. I like that combination.
I modified the recipe a bit to make it more convenient (thank you canned beans) and adjusted the seasonings. It’s loaded with wonderfully high antioxidant-rich foods like the black beans, garlic, onion, red peppers and jalapeno peppers.
It’s a soup that can go into your slow cooker if you prefer or cook it stove top for less than 30 minutes. It will taste better the longer the flavors meld together, so be sure to make a big batch because the left-overs are even better than the “just-made”.
I like to serve it with my Gouda, Apple and Bacon Grilled Cheese sandwiches for a cozy, feel better, comfort kind of meal. Just need to start the fire, curl up in a blanket and wait a couple more weeks until spring!
- Black Bean Soup
- 1 Tbsp olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, seeded and diced
- 4 cloves garlic, minced
- 1/2 jalapeno pepper, seeded and diced
- 1 (14.5-ounce) can garlic fire roasted diced tomatoes
- 4 (15-ounce cans) black beans, (2 undrained and 2 drained and rinsed)
- 1/2 pound center-cut bacon, cooked and crumbled
- 4 cups low-sodium chicken or vegetable broth
- 1½ tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- 1 Tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro plus extra for topping
- Light sour cream
- Diced avocado
- Add two cans of undrained black beans to bowl of a food processor; cover and pulse until thickened. Set aside.
- Heat oil in a large dutch oven or pot and place over medium high heat. Add onion and bell pepper; cook for 3 to 4 minutes. Add garlic and jalapeno; cook for an additional minute. Stir in the tomatoes, all of the black beans, bacon, chicken broth, cumin, oregano and chili powder. Bring to a simmer and cook for 10 to 15 minutes.
- If the soup is too thick add more chicken broth. If you would like it thicker puree some of the soup in a blender or food processor.
- Remove from heat and stir in fresh squeeze lime juice and chopped cilantro.
- When ready to serve top with chopped cilantro, light sour cream and avocado.