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Spicy Black Bean Soup

If you've got a cold, this will clear your sinuses.
Prep Time30 minutes
Cook Time1 hour
Course: Soup
Servings: 12

Equipment

  • Immersion blender (optional)

Ingredients

  • 2 tablespoons olive oil
  • 1 medium white or yellow onion, diced
  • 3-5 cloves garlic, minced
  • 1 jalapeno peppers, seeded and diced
  • 4 cups vegetable or chicken stock
  • 3 cans black beans, drained and rinsed (may want to keep the liquid)
  • 1 can fire roasted, diced tomatoes
  • 2 teaspoons ground cumin
  • 1½ teaspoon smoked paprika
  • cayenne pepper
  • salt and pepper
  • fresh cilantro, stems removed (optional)

Instructions

  • Heat the olive oil (2 tbsp) over medium-low heat until fragrant. Add the onion and sauté for 3-5 minutes until soft
  • Add the diced jalapeno pepper and minced garlic. Sauté for a minute or two.
  • Add the chicken or vegetable stock (4 cups, 32oz) and increase heat to medium.
  • Add the black beans, tomatoes, cumin (2tsp), smoked paprika (1½ tsp), and cayenne (start with ½ teaspoon)
  • Bring to a boil, reduce to simmer.
  • Simmer for 30-40 minutes.
  • If you want a smooth soup, use an immersion blender to liquefy everything. If you want a chunkier soup, leave it, maybe let it simmer more to thicken. If it gets too thick, you can use some of the reserved black bean juice.
  • Season with salt and pepper to taste.