Yum. This soup was tasty, although I wished I started cooking earlier. That pressure cooker of mine sure does spoil me with it’s super cooking speed. That 3 hour stove top cook time was a surprise when I finally sat down to look at the recipe clearly. No matter. It was fantastic and I’ll make it again!
Spicy Black Bean Soup
- 2 cups Black Beans, soaked overnight, then drained
- 8 cups Water or Stock
- 1 28-ounce can Diced Tomatoes
- 1 tsp Paprika
- 1 tsp Onion Powder
- 1 tsp Garlic
- 1 heaping tbsp Coarse Sea Salt
- 1 tbsp Tomato Paste
- 1/2 bunch Cilantro, plus more for garnish
- 1 Jalapeño Pepper, sliced
- 1 bunch Green Onions, chopped
- Sour Cream (optional)
- Combine beans, water or stock, tomatoes, paprika, onion powder, garlic, salt, tomato paste in large pot. Bring to a boil and then lower heat and simmer for 3 hours.
- Add cilantro, jalapeño and green onions to soup and let simmer for 5 minutes.Using a hand immersion blender, blend until smooth, or transfer to a blender in batches and blend until smooth. Serve sprinkled with cilantro and an optional dollop of sour cream.
Looks delicious! Will try this next week.
Last night Fauna and I tried to make a black bean soup…..big FLOP. We ended up draining out a lot of the vegetable stock, added lots of cumin and some garbanzo beans, then served it over rice. I blame the recipe I used, called for too much stock and too little cumin. Our experimental dish actually ended up tasting pretty good though.
Thanks for sharing the recipe Annie!
lisa
I love it when an experiment works out! Sadly most of the time it’s hard to remember what you did to it to replicate the results. Black bean soup is so good!
Was this the soup you made last night?
Man, that was good!
I’m looking for this recipe now in the hopes I can use it soon :o)
It was!