Spicy Black Bean Soup

Name: Spicy Black Bean Soup
Prep time: 25 min
Cook time: 2 h 35 min
Yield: 6 serving
Ingredients: 1 cup dry black beans; 4 cups water, divided; 2 teaspoons sea salt; 3 sprigs thyme; 2 tablespoons extra virgin olive oil; 1 medium yellow onion, chopped; 2 garlic cloves, thinly sliced; 1 jalapeño, seeded and diced; 1 poblano pepper, seeded and diced; 1 tablespoon minced oregano; 2 ½ teaspoons cumin; 1 ½ teaspoons smoked paprika; 1 teaspoon chile powder; ½ teaspoon ground ginger; ¼ teaspoon cinnamon; ½ bunch cilantro, chopped; 2 cups vegetable stock; Juice of 1 lime; salt and pepper to taste; sour cream; roasted corn; cilantro leaves; Lime wedges

User Reviews

5.0

12 reviews

Excellent

Prep Time
25 mins
Cook Time
2 hrs 25 mins
Soaking Time
3 hrs
Servings
6
Calories
178 kcal
Course
Soup
Cuisine
Vegetarian, Vegan

Spicy Black Bean Soup

Joelle Cantu

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Ingredients

Servings

for beans

1 cup dry black beans
4 cups water, divided
2 teaspoons sea salt
3 sprigs thyme

soup

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
2 garlic cloves, thinly sliced
1 jalapeño, seeded and diced
1 poblano pepper, seeded and diced
1 tablespoon minced oregano
2 ½ teaspoons cumin
1 ½ teaspoons smoked paprika
1 teaspoon chile powder
½ teaspoon ground ginger
¼ teaspoon cinnamon
½ bunch cilantro, chopped
2 cups vegetable stock
Juice of 1 lime
salt and pepper to taste

garnishes

sour cream
roasted corn
cilantro leaves
Lime wedges

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Instructions

For beans: Soak beans in 3 cups of water for 18 hours. After beans have soaked, pour them into a medium pot and add remaining cup of water, thyme and salt. Stir together and lightly boil for about 2 hours or until beans are tender. Remove from heat and set aside.
For soup: Pour oil into a medium pot and place over medium-high heat. Add onions, garlic, jalapeno, and poblano and sauté for 7 to 8 minutes. Season with salt and pepper. Add oregano cumin. Smoked paprika, chile powder, ginger, and cinnamon and stir together. Continue to sauté for 3 to 4 minutes.
Stir in cilantro, black beans (including excess liquid) and stock, reduce heat to medium and simmer for about 20 minutes. Lightly season with salt and pepper.
Pour mixture into a blender and blend (until smooth). Pour mixture back into the pot, simmer for 5 minutes and adjust seasonings.
Ladle soup into bowls and top with a dollop of sour cream, some roasted corn kernels and cilantro leaves. Serve.

Notes

**Notes:– You can replace the dry black beans for 2 (15 ounce) cans of black beans, not drained and skip step 1.– When blending hot liquids, its important to remove the center cap to the top and replace it with a kitchen towel to prevent a steam ‘explosion’ for occurring.

Nutrition Information

Show Details

Calories 178kcal (9%) Carbohydrates 26g (9%) Protein 8g (16%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 1100mg (46%) Potassium 584mg (17%) Fiber 7g (28%) Sugar 3g (6%) Vitamin A 704IU (14%) Vitamin C 21mg (23%) Calcium 71mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 178 kcal

% Daily Value*

Calories	178kcal	9%
Carbohydrates	26g	9%
Protein	8g	16%
Fat	6g	9%
Saturated Fat	1g	5%
Sodium	1100mg	46%
Potassium	584mg	12%
Fiber	7g	28%
Sugar	3g	6%
Vitamin A	704IU	14%
Vitamin C	21mg	23%
Calcium	71mg	7%
Iron	3mg	17%