Spicy black bean soup v 1.1

Black bean soup sounded really good for a typical cold Berkeley July day. I searched for my favorite recipe, the Spicy Black Soup with Cumin and Jalapeno, first shared with readers in 2005. Having gotten a little more adventuresome in the kitchen since then, I offer you Black Bean Soup v 1.1. Since it is summer, many of the ingredients can be found at your local farmers’ market. I added some ingredients and mostly just doubled some of the others from the original recipe.

Servings: 6

Ingredients

  • 2 Tablespoons olive oil
  • 1 red onion, diced
  • 6 large garlic cloves, minced
  • 4 rounded teaspoons ground cumin
  • 2 jalapeños, minced
  • 2 chipotle chilies in adobo, minced
  • 2 15 ounce cans black beans, including liquid
  • 4 medium tomatoes diced or 1 15 ounce can diced tomatoes
  • 2 cups low sodium chicken broth (70 mg sodium per cup rather than 570mg in the regular broth)
  • ½ bunch fresh cilantro, chopped
  • Optional scallions and feta cheese for garnish

Directions

In a large soup pot, heat the oil, then sauté the onion and garlic until the onion is soft and the garlic fragrant. Add half the jalapeño, chipotle chilies, and the cumin. Stir for a bit. Add the beans with juice, tomatoes with juice, and chicken broth. Bring to a boil then simmer partially covered for about 15 minutes. Purée 2 cups of the soup in a blender and add it back or use a hand held blender until the soup has a slightly thickened consistency. Season the soup to taste with salt, pepper, and add more jalapeño a little at a time. Just before serving, sweep in lots of chopped cilantro and serve it hot. Garnish it with sliced scallions and a little feta cheese if you wish.

Nutrition Information (per serving)

  • Calories: 200
  • Total Fat: 6 gm
  • Saturated fat: 1 gm
  • Cholesterol: 0 mg
  • Sodium: 500 mg
  • Total Carbohydrate: 30 gm
  • Fiber: 8 gm
  • Sugars: 9 g
  • Protein: 10 gm

Contributor

Preston Maring, MD

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