First things first, I need to tell you that writing this right now is pure torture. It’s downright masochistic for me to force myself to type out how delicious and warm and spicy this recipe is, to talk about my obsession with black bean soup, to stare longingly at the photos knowing that I’m snowed in today. I can’t run out to get the ingredients to make my favorite cold-weather meal tonight, because they haven’t even plowed my cul-de-sac yet! However, if you’re not buried beneath 6 inches of snow where you are, then let me live vicariously through you, and make this tonight.
It’s like the love child of Panera Bread’s Black Bean Soup and Chipotle’s Vegetarian Black Beans. If you just audibly groaned at that description, I don’t blame you. I adapted this recipe slightly from Iowa Girl Eats, and I had the same reaction when I first read her recipe. It makes it even better once you realize that it’s pretty healthy! High in fiber, protein, and antioxidants and low in fat and calories, this Spicy Black Bean Soup will make sticking to your New Years Resolution so, so easy.
Seriously, can I stop talking about this now? I’m really making myself hungry and pretty much all we have in my house right now is coffee and pop tarts. I should have thought ahead like the rest of New Jersey and ran out to go grocery shopping the second I found out a snow storm was on its way, but I never believe the weather predictions.
It’s stupid, I know.
Look at where my distrust of local weather stations has gotten me. I’m starving and salivating and gently caressing my computer screen every time I scroll past a picture of Spicy Black Bean Soup. Okay, the last part was an exaggeration, but the point is that I’ve gotta just give you this recipe and go try to whip something up with whatever random ingredients I have laying around the house. If you’re not snowed in, make this soup, enjoy it, and stay warm!
- 2 tablespoons vegetable oil
- ½ small yellow onion, minced
- 3 cloves garlic, minced
- Optional: hatch green chile or jalapeno for added heat, minced
- Salt and pepper, to taste
- 2 teaspoons chipotle chili powder
- ½ teaspoon cumin
- 2 cans Cuban seasoned black beans, drained (but do not rinse!)
- 2½ cups low sodium, fat free chicken broth
- ½ teaspoon hot sauce, or to taste
- Sour cream, to top
- Cilantro, to top
- Tomatoes, to top
- Limes, to serve
- In a large, heavy bottomed pot over medium heat, saute the onion until soft and translucent, about 10 minutes. Add in the garlic (and no more than a ½ pepper without seeds, if using), stirring as you saute for about a minute, and then add in the chili powder, cumin, salt and pepper.
- After an additional minute of constant stirring, add in the beans and chicken broth. Bring to a boil, and then reduce to a simmer and cook until the soup has thickened, stirring occasionally, about 15-20 minutes. Remove half of the soup and blend it in a blender or food processor, or use an immersion blender. Once smooth, add it back to the soup to thicken. Add hot sauce to taste, stir, and heat through.
- Top with cilantro, a squeeze of lime, tomatoes, sour cream, and serve.