A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Spicy Black Bean Soup

Spicy Black Bean Soup
I don’t know what triggered it, but last night I had a hankering for black bean soup, and I knew I had to make it today.
I spent a bit of time online, reading different recipes, and settled on a rough approximation of a spicy black bean soup from Gimme Some Oven.  Find her recipe here.
But first I had to see what was in my cupboard.
Here’s what I pulled out:
One of the reasons I didn’t make the GSO recipe as is, was that I didn’t have all the ingredients.  But, I also knew that I wanted to add the smoky chipotle taste to it, and I didn’t want to make a huge batch.  I wanted enough for two or three meal-sized bowls.
So I started by chopping an onion, mincing some garlic, and because so many recipes used carrots, I chopped up a bit of carrot.
I also initially changed my mind about the canned green chiles and took an Anaheim pepper and a jalapeño pepper out of the freezer to mince.
First up was to soften the chopped onion in olive oil over medium heat–about five minutes.
After five minutes I added the other chopped/minced veggies, and let them continue to soften for another 5 minutes or so.
Initially I started with 1 teaspoon each of a really good quality chili powder, cumin, and kosher salt.  I ended up adding another teaspoon each of the chili powder and cumin, and about 1/2 teaspoon of garlic salt.
I also used one small chipotle, and a dab of adobo sauce.
I added the spices and chipotle to the vegetables, and stirred to coat.
I added one can of chicken broth here to deglaze the pan.  It would be easy enough to use vegetable broth here, but I didn’t have any.  I also added one bay leaf.
I didn’t drain the black beans before adding them.  I brought to a boil, and lowered to a simmer.  Upon taste testing, I decided it didn’t have quite the green chili flavor that I wanted, so I also added 1/2 can of chopped green chilis.
I decided I wanted it smoother, and of course I needed that chipotle to be blended in, so I used my immersion blender on the soup.
I ate it topped with a little sour cream, chopped avocado, and chopped cilantro.  It was pleasantly spicy, and I’m definitely making it again.
Spicy Black Bean Soup for Two
Olive oil
1/2 chopped onion
2-3 cloves garlic, minced
1 small carrot, diced
1/2 jalapeño, seeded and deveined, and minced
1 Anaheim pepper, seeded and minced
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon kosher salt
1/2 teaspoon garlic salt
1 small chipotle with a dab of adobo to taste
1 can chicken or veggie broth
1/2 can chopped green chilis
1 bay leaf
1 can black beans
Sour cream, avocado and cilantro for garnish
Heat olive oil in Dutch oven over medium heat.  Soften chopped onions for 5 minutes.  Add the garlic, carrot, and peppers, and continue to soften the vegetables for five minutes.  Add the spices and chipotle, and add a dab of the adobo sauce if you like it a little spicer.  Stir to coat the vegetables.
Add the chicken broth to deglaze the pan and scrape up any bits on the bottom.  Add the green chilis, black beans, and bay leaf.
Bring to a boil then lower to a simmer, stirring occasionally.  Let it simmer 30 minutes.
Blend the soup with an immersion blender to whatever consistency you like.  But do be sure to blend up the chipotle.  Alternatively, you could mince it in advance.
Top the soup with a dollop of sour cream, chopped avocado, and chopped cilantro if you like.

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