things are getting Spicy…black beaN soup recipe

Cold weather calls for hot soup and trust me, this is spicy black bean soup will definitely heat you up for the chilly season. 

I love recipes that are simple to make and have ingredients that are accessible. There’s nothing worse than not being to make a whole recipe all because you’re missing that one obscure ingredient. Batch cooking, like making soups, helps to save on time by cooking ahead of time, which is great when you’re coming off a long day at work. You’ll also save money by making a large quantity and having plenty of delicious leftovers. to cut down on buying lunches and ordering dinner.

That said, this is definitely my new favorite soup recipe that I’ve done….so far. 

What you’ll need: 

2 tbsp extra virgin olive oil

2 15-oz cans black beans (drained and rinsed)

1 red bell pepper, chopped

1 onion, chopped 

3 large carrots, chopped 

2 stalks celery, chopped

2 jalapeños 

2 tsp ground cumin

2 cloves garlic, chopped 

3 cups vegetable broth 

¼ tsp Himalayan sea salt, if needed 

¼ tsp pepper, if needed

Instructions 

  1. Coat the bottom of a small pot with olive oil and warm over medium heat

  2. When the oil is hot, add onions and bell peppers. Cook for about 5 minutes or until onions are translucent

  3. Add carrots, celery, jalapeños, cumin and garlic. Cook everything together for about 1 minutes, stirring constantly.

  4. Stir in broth and black beans, and raise heat to bring broth to boil. 

  5. Lower heat and let the broth simmer for about 15 minutes, until the beans have softened up. Add water to the pot, if needed, to prevent soup from becoming too dry.

  6. Remove from heat. Use blender to blend about half of the soup. You can transfer in batches to a blender or food processor and return the blended portion to the pot. 

  7. Add salt and pepper. Serve and enjoy! 

You can always make other additions to the recipe. For a little more spice, you can always add more jalapeños or crushed red pepper flakes. I chose to top my serving with some slices of avocado and it was delicious! 

This makes about 4-6 servings so there’s plenty to share and save. I was able to take as lunch for a couple days and pair with an entree for dinner. I’m all about cutting down on all the $$ I’m spending on food. For me it’s #YouHaveFoodAtHome—all 2020.

Make sure to stay tuned for more recipes to come! 

The finished product topped with avocado

Carmen Parnell