December 2, 2009

Spicy Black Bean Soup

I have had this recipe for so long, I don't remember where it actually originated from. I think it may be a hybrid recipe leftover that someone gave me, but I am not sure. (Actually, I think it is probably from my friend Claire.) Over the years I have tweaked it to my liking, so it is a bit different from the original version. Ironically, it is one of my favorite soups, but I always forget about it. I am lucky to remember it once a year, if that. I don't know why; considering it is pretty healthy, too. Huh. I even went back through my blog archives to see when the last time I made it, but I noticed that I have never made this soup in the almost two years that I have been doing this blog. Double huh. I guess just have to remain a big fat question mark as to why I don't think of this hearty, satisfying soup more often.

Spicy Black Bean Soup

Ingredients:
1 Tablespoon of olive oil
1 medium onion(s), finely chopped
4 medium garlic clove(s), minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
1/2 tsp red pepper flakes, or to taste
1 tsp ground cumin
1 tsp coriander
1 tsp of chili powder
14 1/2 oz fat-free chicken broth, or vegetable broth (use vegetable broth to keep it vegetarian)
10 oz canned tomatoes with green chiles, such as Rotel Tomatoes
11 oz canned yellow corn, drained (I use frozen corn and just let it defrost in the soup)
lime juice to taste
salt and pepper to taste
sour cream or plain yogurt for topping

Directions:
Coat bottom of a large stockpot with olive oil over medium high heat. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.

**Place one can of beans in blender; add sauteed onion mixture, red pepper flakes,chili powder, coriander, and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot. Place second can of beans and broth in blender and puree until smooth; add to stockpot.** (**SEE NOTES**)

Stir third can of beans (do not puree first), tomatoes and green chiles (i.e. Rotel), and corn into stockpot. Add salt and pepper to taste. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Sprinkle in lime juice to taste and stir. Garnish with sour cream or plain yogurt. Serve!

Jen's Notes:
Since I don't care for the taste of the salty 'can' liquid the beans come in, I usually rinse and drain the first two cans of beans and leave the last can undrained/unrinsed.

**Also, instead of using a regular blender, I use an immersion blend and mix it up right in the stock pot.**



The Result:
Yummy, as usual! I forgot how spicy this soup is...and let me tell you, it is pretty spicy. I love spicy food, so this was fine by me; AND it actually helped clear out my sinus' (TMI...I know). This turned out to be a great soup to have while I am recovering from my cold, and it still was flavorful enough to pack a punch for a regular meal. Yum, yum, yum.

3 comments:

Knightly Family said...

This is a WW recipe. I make this soup all the time! Could you have gotten the recipe from me?

Jen B. said...

I think you are right!!!! I think I did get it from you!

martina said...

Hi Jen, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit http://www.rotelacrossamerica.com

- The RO*TEL Across America Team