It has been unbearably hot in Los Angeles the last couple of days. I get really angry when I’m too hot, and my face is in a permanent state of red, and I sweat too much. I hate it. Hate it bad. Ironically, we are posting a soup recipe today. Something I would totally not eat during this weather. So I would like to dedicate this Spicy Black Bean Soup to those of you who are wearing socks to keep your feet warm at night, covering your cold necks in huge scarfs, and wearing big jackets with your hands stuffed inside while you walk down the street. I envy you. I bet you all will eat this soup with those mittens on your hands that have the tops cut off so you can hold things better and use your iphone. That’s cool, my sheets are in the freezer right now. I also want to mention that this soup vegetarian. AND vegan if you don’t use the sour cream.
♥ Teri
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Spicy Black Bean Soup
INGREDIENTS
for beans
- 1 cup dry black beans
- 4 cups water, divided
- 2 teaspoons sea salt
- 3 sprigs thyme
soup
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, thinly sliced
- 1 jalapeno, seeded and diced
- 1 poblano pepper, seeded and diced
- 1 tablespoon minced oregano
- 2 ½ teaspoons cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon chile powder
- ½ teaspoon ground ginger
- ¼ teaspoon cinnamon
- ½ bunch cilantro, chopped
- 2 cups vegetable stock
- juice of 1 lime
- salt and pepper to taste
garnishes
- sour cream
- roasted corn
- cilantro leaves
- lime wedges
Recipe instruction visual controls:
INSTRUCTIONS
- For beans: Soak beans in 3 cups of water for 18 hours. After beans have soaked, pour them into a medium pot and add remaining cup of water, thyme and salt. Stir together and lightly boil for about 2 hours or until beans are tender. Remove from heat and set aside.
- For soup: Pour oil into a medium pot and place over medium-high heat. Add onions, garlic, jalapeno, and poblano and sauté for 7 to 8 minutes. Season with salt and pepper. Add oregano cumin. Smoked paprika, chile powder, ginger, and cinnamon and stir together. Continue to sauté for 3 to 4 minutes.
- Stir in cilantro, black beans (including excess liquid) and stock, reduce heat to medium and simmer for about 20 minutes. Lightly season with salt and pepper.
- Pour mixture into a blender and blend (until smooth). Pour mixture back into the pot, simmer for 5 minutes and adjust seasonings.
- Ladle soup into bowls and top with a dollop of sour cream, some roasted corn kernels and cilantro leaves. Serve.
NOTES
– You can replace the dry black beans for 2 (15 ounce) cans of black beans, not drained and skip step 1.
– When blending hot liquids, its important to remove the center cap to the top and replace it with a kitchen towel to prevent a steam ‘explosion’ for occurring.
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Quick, help! In the middle of making this soup, when do I put in the lime juice? Thanks!! It smells delicious tasty (it’s simmering now, so now would prob be a good time?)
yum yum, this recipe sounds awesome. Thanks for sharing. Simon
Made the Roasted Tomato and Basil and it was out of this world YUMMY! Would like to try this, but could this be done without pureeing the black beans, would love the texture from the beans?
Hi there!
I love your blog and hope things are cooling down for you on the West Coast. I am curious about the extended soak time you recommend for the beans. I typically soak my beans for about eight hours. Is there is a reason you recommend such a long soak for this soup? I love the blend of spices and seasoning! Thanks so much!
Laurel
The heat got turned up over the weekend here in Honolulu and I sort of want to kill everyone now. I really really miss air conditioning in my house. This soup looks great.
This really cracked me up. On the flip side we have been totally freezing (NJ)this year even our spring has been chilly. I am dying for some hot hot weather. Bring it on. I haven’t left a comment on your site yet and have been meaning to. I love this site and visit every day. This soup looks great I am definately going to try making it.
Would I be able to substitute canned beans for the dry ones? I’d love to make this for dinner tomorrow night but wouldn’t be able to if I absolutely needed to soak dry beans overnight.
Yep! You can substitute the dry beans with 2 (15 ounce) cans of black beans, undrained. Enjoy!
Black bean soup is absolutely my favorite soup! This recipe looks divine! I hate being hot also, I mean really hate it!
Ugh! We’re in Burbank, and I’ve gotta tell you, it’s no picnic over here in the Valley either. Dinner lately has been whatever we can eat standing up with our heads in the freezer.
We are in OC, so I know how you feel exactly. Wouldn’t really be craving soup either but this looks ridiculously good. Thanks and have a great weekend!
I love how smooth this soup is. So yummy!