Spicy Black Bean Soup

Black bean soup makes a hearty wintertime meal. This quick and simple version is thickened by pureeing a portion of the beans prior to cooking.

Ingredients:

1 tablespoon olive oil
1/2 cup chopped onion
1/4 cup celery
3-5 cloves garlic minced
3 15 oz cans black beans drained, rinsed
4 cup vegetable or chicken stock
1 10 oz can tomatoes with chilies, such as Ro-Tel
1 cup frozen corn kernels

Directions:

Heat olive oil over medium heat in a stockpot. Add the onion, celery, and garlic and saut until tender. Combine two cans of beans with the stock in a blender and puree until smooth. Add to the stock pot along with the remaining can of beans (do not puree), tomatoes, and corn. Season with cumin, cayenne pepper, and salt to taste. Bring to a gentle boil, cover, and simmer for at least 45 minutes.

Serve with fresh lime wedges and sour cream.

Tips:

The standard kitchen blender is not large enough to puree both cans of beans at once. Simply, puree the two cans of beans separately with half of the stock.

The spiciness of this soup is primarily determined by the amount of cayenne pepper. However, the tomatoes with chilies also come in a various heats.

This soup stores and freezes well, so make a double batch for last minute dinners.

Learn more about this author, Anna Edmunds.
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