Spicy Black Bean Soup
The soup can also be made in the slow cooker. I included directions for the slow cooker below!
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: Serves 6
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free
Ingredients
Units
- For the Soup:
- 2 cups black beans, soaked overnight in water and a pinch of baking soda, then drained
- 8 cups beef or chicken stock
- 1 28-ounce can diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic
- 1 heaping tablespoon Celtic sea salt
- 1 tablespoon tomato paste
- 1/2 bunch cilantro, plus 2-3 tablespoons more for garnish
- 1 jalapeño pepper, seeded and sliced
- 1 bunch green onions chopped
- Sour cream for serving (omit for dairy free)
Instructions
- Combine beans, stock, tomatoes, paprika, onion powder, garlic, sea salt and tomato paste in a large pot. Bring to a boil, then lower to a simmer and cook for 3 hours. Add cilantro, jalapeño and green onions to soup and let simmer for 5 minutes. Using a hand immersion blender, blend until smooth, or transfer to a blender in batches and blend until smooth. Serve with a dollop of sour cream and sprinkle with cilantro.
- Slow cooker option: Combine beans, stock, tomatoes, paprika, onion powder, garlic, sea salt and tomato paste in the bowl of the slow cooker and cook on medium for 5-6 hours until tender. Add the cilantro, jalapeño and green onion to the slow cooker and let cook for 20 minutes. Using a hand immersion blender, blend until smooth, or transfer to a blender in batches and blend until smooth. Serve with a dollop of sour cream and sprinkle with cilantro.
Find it online: https://deliciouslyorganic.net/spicy-black-bean-soup-recipe/