When I lived near a Trader Joe’s, I would sometimes buy a carton of spicy Cuban black bean soup that they carried. I thought it was reasonably healthy for being so convenient. The only listed ingredient that bothered me was cane juice. The soup didn’t need it. I always wanted to be able to make my own version of this soup without sugar. Have you read the ingredient list on things you’ve bought lately? Almost everything has sugar in it. Don’t we eat enough sugar without it being in things where it’s just not necessary? This recipe is quick and easy because it calls for canned beans instead of dried and can be on the table in about 30 minutes.
Spicy Black Bean Soup
1 small to medium onion, chopped
1 medium to large carrot, chopped
2 celery stalks, chopped
1 garlic clove, pressed
1 (15 oz) can no salt added black beans, drained and rinsed
1 (15 oz) can no salt added kidney beans, drained and rinsed
1 teaspoon cumin
1/4 teaspoon cayenne
3/4 teaspoon oregano
3 cups chicken broth
salt and pepper
extra virgin olive oil
sour cream and fresh cilantro for garnish, optional
1) Heat a small amount of extra virgin olive oil (about 2 tablespoons) in a sauce pan. Saute the chopped onion, celery, and carrots on medium low heat for 6 minutes, stirring occasionally so the mirepoix mixture doesn’t brown. Add pressed garlic and continue to saute mixture for another 2 minutes.
2) Add beans, spices and the chicken broth to the mirepoix mixture.
3) Bring to a soft boil, turn down the heat and simmer uncovered for 20 minutes.
4) Remove from heat and blend the soup with an immersion blender until pureed. Garnish with sour cream and cilantro.
Quick Spicy Black Bean Soup
Ingredients
- 1 small to medium onion, chopped
- 1 medium to large carrot, chopped
- 2 celery stalks, chopped
- 1 garlic clove, pressed
- 1 (15 oz) can no salt added black beans, drained and rinsed
- 1 (15 oz) can no salt added kidney beans, drained and rinsed
- 1 teaspoon cumin
- 1/4 teaspoon cayenne
- 3/4 teaspoon mexican oregano or sub regular
- 3 cups chicken broth
- salt and pepper
- extra virgin olive oil
- sour cream and fresh cilantro for garnish, optional
Directions
- Step 1 Heat a small amount of extra virgin olive oil (about 2 tablespoons) in a sauce pan. Saute the chopped onion, celery, and carrots on medium low heat for 6 minutes, stirring occasionally so the mirepoix mixture doesn’t brown. Add pressed garlic and continue to saute mixture for another 2 minutes.
- Step 2 Add beans, spices and the chicken broth to the mirepoix mixture.
- Step 3 Bring to a soft boil, turn down the heat and simmer uncovered for 20 minutes.
- Step 4 Remove from heat and blend the soup with an immersion blender until pureed.
- Step 5 Optional: garnish with sour cream, cilantro, and/or tomato.
