Spicy Black Bean Soup

My husband says that a good spicy soup is perfect this time of year to warm the cockles. (Does anyone else think that “cockles” is a weird word?)

He inspired me to whip up this amazing soup. It’s a Mexican side dish turned into a bowl of soupy goodness. If you’re a fan of Mexican food then this is right up your alley.

This pot of soup has one teaspoon of cayenne pepper in it so it’s safe to say that it’s pretty spicy. It’s spicy enough to warm those cockles and to leave a little tingling sensation on your lips, but it’s not so much that you’re left trying to find your taste buds.

Of course where there’s Mexican food, there’s also sour cream, cheese, and onions. They’re not required but I highly recommend one or all of them because it makes this tasty soup even more delicious.

I promise that this soup tastes WAY better than it looks. It’s not easy making a brownish soup look appetizing. However, it was a winner in our home so absolutely had to share it with you.

Not only is it freezing cold outside, but we’re preparing for a blizzard and I don’t mean the kind that the Dairy Queen sells. We’re home safe and home bound for the next 24+ hours or so. We’ve got plenty of food to munch on. We’ve got the blankets and candles ready in case we lose power. I’d like to say that we have some spicy soup, too, but we ate the entire pot over the weekend. Note to self, make twice as much next time! Maybe even add some meat if I’m in the mood for it.

Stay warm, everyone! If you live in an area where it’s warm and sunny right now… I’m jealous.

Spicy Black Bean Soup Recipe
(About 4 servings)

Ingredients:

2 tablespoons oil
1 cup onions, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
2 cloves garlic, minced
1 tablespoon cumin
1 teaspoon cayenne pepper
6 cups low sodium chicken broth
2 cans (15.5 ounces each) black beans, drained and rinsed
salt and pepper, to taste

Directions:

In a large pot, over Medium heat, heat the oil.
Add the chopped onions, red and green bell peppers and cook until tender. (About 8 minutes.)
Add in the minced garlic and cook for about 1 minute.
Stir in the cumin and cayenne pepper.
Pour in the chicken broth and black beans.
Bring it to a boil and then reduce the heat to simmer and cook for an additional 15 minutes.
In a blender, puree half of the soup until smooth. (About 4 cups.)
Pour the pureed soup back into the pot and stir it all together.

Slightly adapted from: Food Network

Rating:

Here are some other of my favorite soups.

Hearty Italian Sausage Soup

Italian Tortellini Soup

Ham and Potato Soup

Comments

Victoria Cooke says:

January 26, 2015

My husband and I love eating soups. This will be a new one for us since we don’t usually eat Mexie food. This does look delicious. Love the line about the “blizzard…..not dairy queen”…very funny and clever.