I finally did it, I made Black Bean Soup. I had never eaten it but had it on my Meal Plan several times. About a month ago I finally got a taste of Black Bean Soup from Paradise Bakery. It was lovely and I decided I would make it soon. This was the week. I put it on the Meal Plan, bought beans, and finally made it. Since I have been working out (almost daily) I’ve been needing more food. I was craving a huge bowl of fuel so I made Potato Soup on Monday and Black Bean Soup on Tuesday! They were both delicious!
Spicy Black Bean Soup
- 6 cups soaked beans, 3 cups unsoaked
- water to cook beans
- 2 onions
- 2 jalapeno peppers
- 2 tomatoes (optional)
- 4 cloves of garlic
- 1 tbsp salt
- 1/2 tsp cumin
- 1 tbsp chili powder (of more to taste)
- 1/4 cup nutritional yeast (optional)
- a few tbsp of Better than Bullion Veggie broth (optional)
- Measure out 3 cups of dried black beans, sort them (look for random rocks to remove), the rinse them.
- Put in a pot or large bowl and cover with water (overnight or for several hours).
- Discard soaking water and rinse beans. Place beans in a pot with clean water that covers beans.
- Cook the soaked beans on the stove (medium heat) for about an hour. Test beans for doneness by tasting or by placing a few beans on a spoon and lightly blow on them. If the skin cracks and starts to peel back they are done. If they are not done cook for an extra 30 minutes or more.
- Take approximately half the beans and place them a food processor or blender along with some of the water and blend until smooth.
- Add the onion, jalapeno, garlic and tomato to the blender and wiz, chunky is ok.
- Pour this mixture back into the bean pot and simmer.
- Add chili powder and cumin. I added the Better than Bullion Veggie Stock here. Why didn’t I add it to the beans when they were cooking? So I could save some unseasoned black beans in case I make Black Bean Brownies.
- Simmer until flavors are incorporated.
Eat this delicious soup with corn bread or corn fritters for a “southern” inspired flavor. This is also great poured over brown rice with a bit of avocado (lunch today). Although this is called spicy, my 1 and 3-year-old kids LOVED it. It was not too spicy for them.
My husband can’t eat seeds but loves spicy food. Instead of adding the jalapeno to the blender I just stabbed it with a knife a few times so the seed stayed in, I then added it to the pot to simmer for a while. The soup had a nice spicy, but not too spicy flavor.
My husband resisted black beans when we first began eating a plant-based diet. Even if you are not in love with the flavor you should eat them because of how good they are for you. I happen to love them!
A cup of cooked black beans provides 227 calories, 15 g of protein, 1 g of total fat, no saturated fat or cholesterol, 41 g of carbohydrate and 15 g of fiber. Black beans contain no saturated fat or cholesterol. One cup of black beans also provides 20 percent of the daily value, or general recommended amount for adults, for iron and 5 percent of the daily value for calcium. Black beans also provide significant amounts of the minerals magnesium, phosphorus and manganese, and the B vitamins thiamin and folate, or folic acid. LiveStrong