As a huge fan of black beans, I bookmarked this recipe in a hurry and absolutely loved the results! This soup has great flavor and is a perfect addition to any Tex-Mex inspired meal or can be a meal in itself. It’s healthy, hearty, and is a good vegetarian option with a smooth texture that can be left a little chunky if desired. This recipe makes a large portion, so be prepared to feed a crowd or have lots of tasty leftovers. Enjoy!
Spicy Black Bean Soup
3 Tbsp olive oil
1 large white onion, chopped
4 large jalapenos, minced
1 large shallot, minced
5 garlic cloves, minced
2 1/2 Tbsp cumin
2 Tbsp chili powder
2 tsp white pepper
2 tsp dried oregano
6 cans black beans (14.5 oz cans – 4 cans drained & rinsed, 2 cans with liquid)
3 cans vegetable broth (14 oz cans)
3/4 cups water
In a large stock pot over medium high heat, add olive oil, onion, jalapeno, shallot, and garlic. Sauté until translucent. Add spices and mix until well combined. Cook for 3 minutes more.
Add beans, broth, and water and bring to a simmer. Simmer until soup has thickened slightly, about 40-45 minutes.
Using an immersion blender or transferring a little at a time to a blender, blend soup until smooth. (be careful using a blender with warm soup – hold the lid down tightly or let it cool)
Serve while hot with a scoop of sour cream, cilantro, or anything else your heart desires.
Source: Slightly adapted from The Novice Chef Blog