Guess what is less photogenic than Sloth from the Goonies?
Black bean soup.
But guess what is just as wonderful and lovely as Sloth? Remember, he had a big heart and was just misunderstood.
Black bean soup.
It may not be the belle of the soup ball like lobster bisque or vegetable soup. But what it lacks in beauty and appearance it makes up for in flavor. Yes, I think soups can be pretty. But black bean soup just doesn’t look pretty. Its the ugly duck of the soup world without ever getting the chance of turning into the swan. Poor poor poor black bean soup.
But guess what? I love this soup. I really love this soup. Its one of those soups that you one day realize you love and then realize that you must be an adult. Only adults like beans, right? So if I like bean soup then I must be an adult. Ugh..You can say I entered adulthood while eating a bowl of black bean soup. Weird, I know. What can I say…
I like dishing mine up with a dollop of sour cream and a bit of shredded cheese. Do you like sour cream in your soups or chili? I do. I love it. I like to keep the dollop a dollop and slowly nibble away at it with each spoonful of soup…but then towards the end I give in and swirl it all together, making it all creamy and good. Sigh…so good, so very good.
My blackbean soup is a touch spicy and full of vegetables. It gets thicker the following day and it can be frozen! Thank goodness for soups that can be frozen…homemade dinner in minutes! Or a quick healthy lunch at work 🙂
4 Cups of Vegetables…
Cook vegetables with spices until tender. What a colorful thing we have going on here.
Add in the beans and stock…looking like soup now!
That is a lot of beans and vegetables.
Give it a whir, remember the lid…
Add the purreed soup back into the pot. See it doesn’t look all that lovely anymore. But the taste and aroma…oh its heaven.
Black Bean Soup
Serves 4 to 5
1 Celery Stalk, diced
2 Carrots, peeled and diced
1 Red Bell Pepper, diced
1 Red Onion, diced
1 Jalapeno, seeded and diced
1 Ear of Corn, kernels removed (about 1 cup)
1 tsp Garlic, minced
2 Tbsp Olive Oil
3 – 15 ounce cans Black Beans, with liquid
1 tsp Salt
1 tsp Oregano
2 tsp Chili Powder (decrease if you want less heat, increase if you want more)
4 tsp Cumin
1 Cup of Chicken Stock, vegetable stock, or water
Cheese and Sour Cream for garnish
In a stockpot, heat olive oil over medium-high heat. Add celery, carrots, red pepper, onion, jalapeno, corn, and salt, oregano, chili powder, and cumin; saute for 7 to 10 minutes or until vegetables are tender. During the last minute, add the minced garlic. Stir occasionally while vegetables are cooking.
Once vegetables are tender, add beans. Rinse each can out with a little bit of the chicken stock/water and add to the stock pot. Add remaining stock/water to pot. Bring soup to a simmer over medium heat. Once simmering, laddle out 2 to 3 cups of soup and place in blender. Puree until smooth. Add back to stock pot and stir. Simmer for another 10 to 15 minutes.
Serve and garnish with sour cream and cheese.