black bean soup

It feels a little ridiculous to be posting a recipe for black bean soup, because I rarely make it the same way more than once.  When I started cooking this soup years ago, it was probably one of the first times I really started experimenting with a recipe, and embracing the freedom to mix things up and not always follow the formula.

That’s the great thing about black bean soup; you have so many options and it’s almost impossible to go wrong!  In it’s most basic form, I’ve made it with a can of beans, a can of Ro-Tel tomatoes, some broth and cumin.  And it’s delicious just like that!  But it’s oh so much fun to add and adjust the flavors.

After cooking up a bunch of black beans last week, and needing to make something simple that would get me through a few meals, I picked soup.  Soup seemed like a sort of crazy choice, since it’s been almost constantly in the 80s for the last week or so, but I absolutely love the comfort and ease of having soup in the fridge, ready to simply heat & eat!

So here’s a recipe for black bean soup.  It comes out pretty spicy, so if you want a milder version, cut back on the jalepeno or chipotle pepper.  And, remember, this is more of a guideline than a recipe; adjust to your personal tastes and what you have on hand!  I’ve used corn before, but this time I had sweet potatoes to use, so that’s what went in (with yummy results).  Just have fun!

Black Bean Soup
4-5 servings

1 medium onion, chopped
3 garlic cloves, diced
celery &/or carrots, chopped (whatever you have on hand, really.  I had celery that needed to be used, so I through it in!)
olive oil
1 large sweet potato
3 cups broth
2 cups cooked black beans
1 14.5 ounce can stewed tomatoes
1 chipotle pepper in adobe sauce,  diced
1 jalepeno pepper, diced
2 tsp cumin
1 tsp coriander
1/4 tsp cayanne, optional
1/2 tsp sea salt
1/2 tsp dried oregano
juice of 1 lime
chopped cilantro

In a medium size pan, heat the oil.  Add the onion, garlic, celery & carrots (if you’re using them), and cook until onion is translucent & veggies are tender.  Stir in the remaining ingredients, except for lime & cilantro.  Bring to a boil, reduce to low heat and cook until sweet potato is tender.  Stir in lime, taste, and adjust seasoning as necessary.  Just before serving, stir in cilantro (unless you’re my mom, in which case keep the cilantro far away!).

Enjoy!!🙂

This entry was posted in beans, dairy-free, entrees, Soups, vegan, vegetarian and tagged , , , , , . Bookmark the permalink.

2 Responses to black bean soup

  1. theveryhungrybookworm says:

    That looks so delicious! I love black bean soup but I haven’t had it in a while. Maybe that will be on next week’s meal plan.

  2. So hearty, so healthy and I am so going to make this!

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