Black Bean Soup With All the Fixin's
A hearty, satisfying blend of beans and all the right spices -- and spice.
Servings: 2 to 3 quarts
Ingredients
- 4 tablespoons olive oil
- 4 15-ounce cans unsalted black beans, with the liquid
- 2 medium yellow onions, diced
- 1 green bell pepper, diced
- minced jalepeño, optional
- 2 ounces bacon, diced (optional)
- 4 cloves garlic, peeled and smashed
- 1 quart chicken broth or water
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 tablespoon mild chili powder
- 1 1/2 tablespoons cumin powder
- 1 1/2 teaspoons kosher salt, and more to taste
- 1 tablespoon + 1 teaspoon red wine vinegar or fresh lime juice
Toppings
- Any combination of sour cream (plain Green yogurt as a substitute), cornbread croutons, cilantro, lime wedges, diced red onion, grated cheddar or jack cheese, sliced jalepeño pepper, and sliced scallions
Instructions
- In a soup pot, heat the olive oil over medium heat. Add the onions and bacon and cook, stirring, until the onions are translucent and the bacon fat renders, about 5 to 7 minutes. Pour off some, but not all, of the grease.
- Add the garlic, bay leaves, green bell pepper, and some minced jalepeño, if using. Stir for two minutes more. PRO TIP: For a full pot of black bean soup with medium heat, I recommended a full jalepeño pepper, without the seeds. The seeds are very spicy. You can always go up in spice by adding some seeds.
- Add the beans with their liquid, oregano, chili powder, cumin, salt, and the broth or water. Stir. Bring to a boil, then lower to a simmer.
- Cook, uncovered, for about 30 minutes. Stir occasionally. The liquid will reduce a bit.
- Using a food processor, immersion blender, or regular blender, blend half of the soup and return it to the pot. (Be careful -- do not burn yourself!)
- Stir in 1 tablespoon of red wine vinegar or lime juice. Taste and adjust seasoning.
- Ladle into bowls and serve with toppings of choice.