Spicy Black Bean Soup

 

10 servings

Authorchef-Julia.comDifficultyBeginner

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Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins
Ingredients
 8 black beans, canned or homemade from dried black beans
 2 tbsp olive oil
 1 cup diced onion
 0.50 cup diced carrot
 1 lb potatoes, white or sweet, diced
 1 cup Hatch green chile, canned or frozen, diced
 2 tbsp cornmeal
 0.50 cup spice blend
 5 cups vegetable stock
Spice Blend
 1 cup ground fennel
 0.25 cup ground cumin
 0.25 cup New Mexican Red chile powder
 1 tbsp dried oregano
 0.50 tbsp garlic powder
 1 tbsp onion powder
 1 tsp sugar
 2 tsp salt
Mix ingredients together and measure out 1/2 cup.
INSTRUCTIONS
1

Drain and rinse the beans and set aside. 

2

Heat oil in large cast iron enamel pot or saucepan. 

3

Add the onion, carrots and potatoes; saute until softened. 

4

Add the green chile, cornmeal (mix cornmeal with a little water into a paste first) and spice blend. 

5

Stir well.  Add the beans and stock.  Bring to a boil, reduce to simmer until potatoes and carrots are tender. 

6

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. 

7

Cover top of blender with a towel and start on low power. 

8

Return blended soup to remaining soup in pot.

9

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.

Ingredients

Ingredients
 8 black beans, canned or homemade from dried black beans
 2 tbsp olive oil
 1 cup diced onion
 0.50 cup diced carrot
 1 lb potatoes, white or sweet, diced
 1 cup Hatch green chile, canned or frozen, diced
 2 tbsp cornmeal
 0.50 cup spice blend
 5 cups vegetable stock
Spice Blend
 1 cup ground fennel
 0.25 cup ground cumin
 0.25 cup New Mexican Red chile powder
 1 tbsp dried oregano
 0.50 tbsp garlic powder
 1 tbsp onion powder
 1 tsp sugar
 2 tsp salt
Mix ingredients together and measure out 1/2 cup.

Directions

INSTRUCTIONS
1

Drain and rinse the beans and set aside. 

2

Heat oil in large cast iron enamel pot or saucepan. 

3

Add the onion, carrots and potatoes; saute until softened. 

4

Add the green chile, cornmeal (mix cornmeal with a little water into a paste first) and spice blend. 

5

Stir well.  Add the beans and stock.  Bring to a boil, reduce to simmer until potatoes and carrots are tender. 

6

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. 

7

Cover top of blender with a towel and start on low power. 

8

Return blended soup to remaining soup in pot.

9

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.

Spicy Black Bean Soup
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