Spicy Black Bean Soup

Soups & Stews

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4

Ingredients: 
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 serrano pepper, minced (optional)
  • 1 teaspoon ground cumin
  • ¼ teaspoon Urfa pepper flakes
  • ¼ teaspoon Aleppo pepper flakes
  • ¼ cup jarred sofrito
  • 3 roma tomatoes, diced
  • 1 28-ounce can black beans
  • 1 15-ounce can black beans
  • 1 10-ounce can Rotel tomatoes
  • Chicken stock or water as needed
  • Salt and pepper to taste
  • Garnish: Pico de Gallo, Mexican crema, guacamole or diced avocado, sliced chiles, chopped cilantro, tortilla chips, all optional

Spicy Black Bean Soup

Spicy Black Bean Soup

Click image to enlarge

 

Method: 

Heat oil in a medium Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until onion is translucent. Add garlic, serrano pepper, cumin, Urfa, and Aleppo and cook until fragrant, about 1 minute. Stir in sofrito and diced tomato and cook until the tomato begins to break down, 3-4 minutes. Add the beans, Rotel tomatoes, and enough stock or water to make the mixture “soupy” and bring to a simmer. Adjust heat and cook 15 minutes; taste and add salt and pepper to taste.

If desired, use an immersion blender to purée to a texture that suits your family’s tastes.

 

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