Spicy Black Bean Soup

spicy black bean soup
One of my readers sent me this recipe a while back, and I pulled it out over the weekend. It turned out really well, my only tip is to make sure the beans are cooked fully!

It’s a hearty, filling, spicy soup (the spice can be modified to your taste) that I could see myself making over and over again.

I decided to do it as a fully vegetarian dish. I’m the kind of guy who says I would be sad if I could never eat meat again, but if the meals were like this, I probably wouldn’t miss it.

One of these days when I put together my slow-carb vegetarian recipe list, this will be in it.

Enjoy!

Spicy Black Bean Soup
Author: 
 
Ingredients
  • 2 Tbsp olive oil
  • 1 medium onion, diced
  • ½ Tbsp chili powder
  • 1 qt vegetable stock
  • 4 cups black beans, cooked, rinsed, and drained
  • 2 Cups Chopped tomatoes
  • 1 cup spicy salsa (the one I used is a chipotle, which I think enhanced the flavor a lot)
  • salt & pepper to taste
  • 1 Tbsp hot sauce
Instructions
  1. Add olive oil to large soup pot and heat.
  2. Add onion and chili powder and stir till the onions are soft.
  3. Add the stock, then the black beans, tomatoes, hot sauce, salsa and bring to the boil. Bring the heat down so it is simmering and leave for 30 mins. Add salt & pepper to taste. Stir regularly!
  4. When it's cooked enough, use an immersion blender to more or less puree the soup.

 

Will puts some sour cream in his if it’s too spicy (which you see in the photo), but it’s not necessary. If you *need* something like that to make it smoother, I’d use some full-fat greek yogurt instead. But if you can handle dairy and aren’t impeded in your fat loss, I can’t stop you from using sour cream!

What’s your favorite vegetarian soup recipe?

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