Spicy Bean Soup Recipes

SPICY BLACK BEAN SOUP FROM SCRATCH

Steps:

• In a large heavy pot, heat oil over medium heat. Sauté carrots, onions and garlic, stirring occasionally, for 10-12 minutes, until soft and fairly dry. Don't brown. Add sherry and cook until it is fully absorbed, a minute or two. Add jalapeños, chipotle chilies, adobo sauce and cumin. Cook, stirring, for a minute or so.
• Add beans, stock, oregano and bay leaves. Bring to a boil. Lower to a simmer and cook uncovered for 1 ½ - 2 hours, until the beans are tender. If the broth gets too thick, add a little water from time to time. After one hour of cooking, add 1 teaspoon of salt.
• Finish the soup: Depending on how thin the broth is, you may choose to purée or mash some of the soup to create a thicker, creamier broth. I like to purée about 1/3 of the soup, right in the pot, using an immersion blender. A potato masher also works well.
• Taste and correct seasoning with salt and pepper. Add a teaspoon or two of red wine vinegar to brighten the flavors. For more heat, stir in more adobo sauce.
• Serve soup hot in deep bowls garnished with your favorite toppings.

SPICY BLACK BEAN SOUP

Steps:

• Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
• Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
• Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it's very hot). Or, use an immersion blender to blend a portion of the soup.
• Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.

CROCK POT SPICY BEAN SOUP

Steps:

• In heavy skillet, fry bacon until crisp. Remove to paper toweling.
• Sauté celery and onion in bacon drippings until tender.
• Add garlic; cook to fragrant.
• Place beans, water, broth, onion mixture, and ham in crock pot.
• Add seasonings and combine well.
• Cover and cook on LOW for 6-8 hours.
• Just before serving, extract about 1 cup of beans; mash well; and return to crock pot. Stir to blend.
• Add crumbled bacon.
• Serve with skillet cornbread or cheese crackers.

QUICK SPICY BLACK BEAN SOUP

Steps:

• Heat a 3-quart saucepan over medium-high heat. Saute onion in vegetable oil until tender, about 5 minutes. Remove from heat. Stir in broth, carrots, parsley, oregano, red pepper flakes, and garlic powder.
• Bring to a boil over high heat. Reduce heat, cover, and simmer until carrots are fork-tender, about 10 minutes.
• Meanwhile, mash 1 1/2 to 2 cups of beans in a small bowl. Stir whole and mashed beans into the broth. Add corn. Cook until heated through, 5 to 7 minutes. Serve soup over rice.

SPICY BLACK BEAN VEGETABLE SOUP

Steps:

• In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
• Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.