Black Bean Soup*

I am ready for fall. I have my fall candles out. I have already opened two cans of pumpkin. I brought out my big fall wreath and I even made a huge batch of gumbo. But it’s still not fall in Florida. We are halfway there, but almost halfway doesn’t count.

So in a last cry for fall, I have bought one of those cinnamon brooms at the grocery store. I watched Hocus Pocus. I had true cornbread stuffing and sweet potato casserole at Mrs. Wilkes’ in Savannah yesterday. The only thing left for me to do, make more soup. If fall doesn’t come soon I may have to come move in with one of you Yankees. I promise to bring goodies and soup and wine! :-D

I have been making this Spicy Black Bean Soup for the last 3 years now. The original recipe was written down on the back of a napkin from a coworker, but has been reworked so many times that the only thing that has stayed the same is the name. It has a spicy sweet flavor and is perfect with a dollop of daisy and some fresh cut green onions….and it’s best friend is a grilled cheese sandwich!

P.S. This Spicy Black Bean Soup is Gluten Free, Vegan, and even Ass Friendly. :-D

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Spicy Black Bean Soup

Recipe Notes: This soup freezes extremely well. Just place in ziplock freezer bags, and freeze! Also, yes you could use the vegetable stock in the quarts...but I seriously love the flavor the BTB Vegetarian No Chicken Base adds!

Ingredients:

3 tablespoons olive oil
2 large white onions, chopped
4 large jalapenos, minced
1 large shallot, minced
5 garlic cloves, minced
2 1/2 tablespoons cumin
2 tablespoons chili powder
2 teaspoons white pepper
2 teaspoons dried oregano
6 (14.5 oz) cans low sodium black beans (4 cans drained & rinsed, 2 cans with liquid)
6 cups water, plus 3 tablespoons Better Than Bouillon Vegetarian No Chicken Base

Directions:

In a large heavy bottomed stock pot, over medium high heat, add olive oil, onions, jalapeno, shallot and garlic. Sauté until translucent.

Add spices and mix until well combined. Cook for 3 minutes more.

Add beans and broth (water + better than bouillon), bring to a simmer. Simmer until soup has thickened slightly, about 40-45 minutes.

Using an immersion blender (or using the transfer 1 cup at a time to a blender method and back to the pot method), blend about half of the soup until smooth.

Serve with a scoop of sour cream, green onions, and maybe even a grilled cheese!

Novice Chef Blog Original

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45 Responses to “Black Bean Soup”

  1. 1

    Lauren {Adventures in Flip Flops} — September 23, 2011 @ 12:12 am

    Yeah, I know what you mean about fall. We’re in the middle of “still summer” in Houston, and by “still summer” I mean its about 90-95 everyday. Hmph.

  2. 2

    Heather of Kitchen Concoctions — September 23, 2011 @ 1:47 am

    Yeah I have been doing *everything* I can to bring fall to Texas, but despite my efforts we still have highs in the mid to upper 90’s. This soup looks so good and perfect for fall, maybe this is the trick to get fall officially here!

  3. 3

    Katrina — September 23, 2011 @ 7:05 am

    I love a good black bean soup. Yum!

  4. 4

    Averie @ Love Veggies and Yoga — September 23, 2011 @ 7:07 am

    I made spicy black beans + veggies this week too! It’s not really fall here either, but I want it to stay 85f and sunny year round. Yes, I am one of ‘those’ people :)

  5. 5

    DessertForTwo — September 23, 2011 @ 9:12 am

    I adore black beans! I just bought a 10# bag for winter! Hooray!

  6. 6

    Bev Weidner — September 23, 2011 @ 10:12 am

    NEED. like, really NEED.

    in my mouth.

  7. 7

    raquel from Florida — September 23, 2011 @ 12:20 pm

    hehehhe I know that feeling of entering “that store”in Florida with all those cinnamon brooms! Once you enter you feel like fall! Great recipe!

  8. 8

    Barbara @ Barbara Bakes — September 23, 2011 @ 12:58 pm

    Looks like a great way to usher in fall. I like the cinnamon broom idea as well!

  9. 9

    The Mrs @ Success Along the Weigh — September 23, 2011 @ 1:21 pm

    I am quite happy this is listed as “ass friendly!” Gotta love that!

  10. 10

    bridget {bake at 350} — September 23, 2011 @ 2:27 pm

    Mmm….adding this to my “must make soups” list! :)

  11. 11

    Natalie @ Cooking for My Kids — September 23, 2011 @ 2:39 pm

    That sounds delicious, and I cannot wait to try it!

  12. 12

    Julie Ann — September 23, 2011 @ 2:45 pm

    Speaking of pumpkin, have you read about this year’s shortage? You might want to start hoarding.

  13. 13

    Tina — September 23, 2011 @ 4:20 pm

    I JUST bought a cinnamon broom too!!!! haha guess that’s the sign of fall for us FL gals…

  14. 14

    Samantha — September 23, 2011 @ 4:31 pm

    I love black bean soup. Adding the spice to it sounds great!

  15. 15

    Jackie @ Vegan Yack Attack — September 23, 2011 @ 6:02 pm

    Mmm…! I love black beans! This soup looks totally delicious.

  16. 16

    Joanne — September 23, 2011 @ 9:02 pm

    Please! Come move in! My door (and kitchen) are always open!

    I love black bean soup…so comfort food worthy.

  17. 17

    Becky — September 23, 2011 @ 11:08 pm

    Aaand, bookmarking this recipe because I love love love black bean soup! Thank you for this – will be trying it soon! : )

  18. 18

    Erin @ One Particular Kitchen — September 24, 2011 @ 9:22 am

    Oh this looks like such a perfect fall food!

  19. 19

    Jessica — September 24, 2011 @ 7:36 pm

    I made this tonight for dinner; I’m in Minnesota so it was fitting. Delicious! Will be making again and again.

  20. 20

    Tessa — September 24, 2011 @ 9:17 pm

    We’re still waiting on fall here in AZ too :) Your soup looks great. Black bean soups always look so good, but for some reason, I’ve never made them at home. May need to change that!

  21. 21

    Chiara @ The Wandering Cook — September 25, 2011 @ 10:59 am

    What a wonderful dish! I love black bean soup. Too bad it’s really difficult to find black beans in Switzerland.

  22. 22

    Jessica @Sunny Side Up — September 25, 2011 @ 1:34 pm

    Very excited to give this a try!

  23. 23

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  24. 24

    Madi @ Sit Down and Eat Your Peas! — September 26, 2011 @ 11:40 am

    All you Southerners don’t know what you’re saying! Fall’s hitting us in Ohio hard and fast with no mercy! It’s chilly every morning and has been raining all day! BRING BACK SUMMER! Or skip to Spring! Regardless, this soup looks perfect because it’s definitely fall here and I need some grilled cheese and the perfect soup to go along with it! Definitely also trying some creamy tomato bisque on the site this week…

  25. 25

    Cristina, from Buenos Aires to Paris — September 26, 2011 @ 12:28 pm

    This type of soup is one of the reasons why I want winter to come soon!

  26. 26

    Carroll — September 26, 2011 @ 8:57 pm

    Love it! I have taken to only low sodium beans/canned tomatoes…my waistline and myself thank you! Tommorow’s Dinner!

  27. 27

    branny — October 4, 2011 @ 10:04 pm

    This looks fantastic. You did a great job photographing it.

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  30. 30

    Katie — October 22, 2011 @ 11:07 pm

    Discovered your recipe this morning, made it tonight … probably the easiest and best tasting black bean soup I’ve made. Awesome recipe!

    • Jessica replied: — October 24th, 2011 @ 7:03 pm

      Wow! I am so glad you liked it! I have a bunch in my freezer at all times…it makes lunch so easy. :-)

  31. 31

    Katey — October 24, 2011 @ 9:19 am

    Made it last week. Delish. Had plenty for leftovers!! Will make again, soon!

    • Jessica replied: — October 24th, 2011 @ 7:03 pm

      Yay! Glad you liked it Katey! It’s one of my favorite soups!

  32. 32

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  39. 39

    Whitney — April 17, 2013 @ 10:40 am

    I wanted to let you know that I made this for dinner a few nights ago and it was SO GOOD!!!!! It was too spicy for my husband (and I even omitted the jalapenos by accident), but that just means more for me. ;);)

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