Spicy Black Bean Soup

By chef-Julia.com  

January 19, 2017

Drain and rinse the beans and set aside.  Heat oil in large cast iron enamel pot or saucepan.  Add the onion, carrots and potatoes; saute until softened.  Add the green chile, cornmeal (mix cornmeal with a little water into a paste first) and spice blend.  Stir well.  Add the beans and stock.  Bring to a boil, reduce to simmer until potatoes and carrots are tender.  Add salt to taste.  If desired, remove half the soup and puree in a blender in small batches.  Be careful if soup is hot and only fill blender halfway.  Cover top of blender with a towel and start on low power.  Return blended soup to remaining soup in pot.

Serve with any of the following toppings:  sour cream, Mexican crema, yogurt, sliced avocado, chopped cilantro, grated cheese, sliced scallions, tortilla chips.  If desired, add 8-10 ounces diced chicken sausage.

10 servings

  • Prep: 20 mins
  • Cook: 30 mins


8 cups black beans, canned or homemade from dried black beans

2 tbsp olive oil

1 cup diced onion

1/2 cup diced carrot

1 lb potatoes, white or sweet, diced

1 cup Hatch green chile, canned or frozen, diced

2 tbsp cornmeal

1/2 cup spice blend

5 cup vegetable stock

Spice Blend

1 cup ground fennel

1/4 cup ground cumin

1/4 cup New Mexican Red chile powder

1 tbsp dried oregano

1/2 tbsp garlic powder

1 tbsp onion powder

1 tsp sugar

2 tsp salt

Mix ingredients together and measure out 1/2 cup.



0 Reviews

All fields and a star-rating are required to submit a review.