In my search to find the perfect black bean soup recipe, I ended up creating my own. I have at least ten in my collection, but nothing was . . . quite right. So it was a little less like this recipe, more like that one, OH! let’s add that . . and the next thing you know I had exactly what I was looking for. Just in time for Autumn! The weather channel is talking possible frost in St. Paul this week, but I’ll be warm and toasty, and yes — a little spicy with my black bean soup.
The next task, after creating a recipe, is coming up with a name. Would you listen to me? Suddenly I’m a how-to expert on creating recipes! If you do a search on black bean soup you’re going to find a million options. Try narrowing your search with spicy black bean soup. You’re now down to half a million. Ok, I didn’t really count. The point is, I needed something to set it apart from the crowd. Enter the thesaurus! Synonyms for spicy came up as zesty, tasty, seasoned, blah, blah, blah . . . boring! Working further down the list I found the word scandalous! Perfect!
For starters, I use the crock-pot to cook my beans, as touted in The Vegan Slow Cooker by Kathy Hester. The beans are rinsed, covered with water by a few inches, and cooked on low until they are done. Kathy also mentions that beans can be frozen in 1-1/2 cup portions to use later in recipes that call for a can of beans. Am I the only one who didn’t know all this? This book has changed my life!
Scandalous Black Bean Soup
1 T. Olive Oil
2 Stalk Celery, diced
1 large Onion, chopped
2 Carrot, diced
2 Cloves Garlic, minced
2 Jalepeno Pepper, finely chopped
1/2 t. Chili Powder
1/4 t. Paprika
1/2 t. Cumin
1-1/2 t. Salt
3/4 t. Pepper
1 pound dry, cooked Black Beans
or 4 cans rinsed and drained Black Beans
1 can diced Tomatoes with Mild Green Chilies
2 c. Vegetable Broth
2 c. Whole Kernel Corn
2 Bay Leaves
2 T. Lime Juice
1/4 t. Cayenne
1 c. chopped Cilantro
Heat olive oil in a stock pot. Saute celery, onion, and carrot in the oil for 1 minute. Add garlic, jalapeno pepper, chili powder, paprika, cumin, salt and pepper. Stir until well blended and heated through.
Add beans, tomatoes, vegetable broth, corn, and bay leaf. Simmer for 20 minutes. Remove soup from heat, discard bay leaves. Stir in lime juice, cayenne and cilantro.
If desired, serve with tortilla chips, sour cream, or fresh cilantro. Of course you can lower the intensity by decreasing the amount of spices you add, but then you are serving up Spirited Black Bean Soup, or Lively Black Bean Soup.
Calories 222, Fat 3 g, Carbs 39 g, Fiber 13 g, Pro 13 g