The temperatures dropped quite a bit over the weekend here in San Antonio, and when the weather is cool like this all I can think of is having a bowl of warm, delicious soup. This “Spicy Black Bean Soup” has a delicious smokey flavor that will make you feel all warm and cozy but without any guilt.
Black beans are pack with Vitamin A, Calcium, Iron and fiber! You also have the option of making this soup 100% Vegan.
What you need to make Black Bean Soup
For the beans:
Dried 1000 Sprin Mill black beans
For the soup
roasted poblano pepper
Chicken Bullion (Optional)
Mexican crema (optional)
Tortilla strips, avocados and fresh cilantro leaves for serving
Helpful Tips and Tricks
Soaking the beans overnight will reduce the cooking time. This batch of beans cooked in less than 1:30 minutes! I think soaking them is worth it, but totally optional. You can also make the ahead of time and use them for this soup whenever you want.
If you don’t want to go through the trouble of roasting and cleaning the poblano pepper yourself, you can always find them in a can at the grocery store ready to go. Use a 1 4.02 oz can, sliced (rajas) poblano pepper.
If you don’t want much heat, just remove the seeds and veins from the chipotle pepper or use 1 tablespoon of the adobo sauce.
Spicy Black Bean Soup
- For the beans:
- 1 cup dried black beans
- 1/2 onion
- 2 garlic cloves
- 1 bay leaf
- For the soup
- 1 tablespoon olive oil
- ½ onion, finely diced
- 2 garlic cloves, minced
- 2 small Roma tomatoes, diced
- 1 large roasted poblano pepper, diced
- ½ teaspoon Mexican oregano
- 1 chipotle pepper, chopped (in adobo sauce)
- 1 teaspoon chicken bullion
- 1 tablespoon Mexican crema (optional)
- Tortilla strips or chips, avocado and cilantro for serving.
- Soak the beans in water overnight.
- Rinse the beans from the night before and place them in a large saucepan with enough water to come up to 1 inch above the beans. Bring the beans to a boil and reduce to a gentle simmer. Add half onion, 2 garlic cloves and bay leaf to the beans. Cook for about 1 ½ hours or until the beans are tender.
- In a separate saucepan or heavy bottom pot add 1 tablespoon of olive oil and cook the onion, garlic, tomato and poblano pepper until tender, about 5 minutes.
- Add the beans (and broth) oregano, chipotle pepper, chicken bouillon and Mexican crema to the veggies and stir for a couple of minutes. Season with salt. Cover and let it simmer for 10 minutes.
- Serve with tortilla strips, avocado and fresh cilantro leaves.