Spicy Black Bean Soup Recipe

Spicy Black Bean Soup Recipe: This soup has a delicious scent of lemon and spice. The flavors are perfect, and the soup is quite simple. When I serve it with a side of cornbread, I love to turn it into a main meal.

Spicy Black Bean Soup Recipe

Instructions

• Vegetables are sautéed: chop the celery (trinity), bell pepper, and onion. Turn up the heat to medium. Add the celery, bell pepper, onion, and olive oil. Stir occasionally and cook for about 7 minutes. Add the chopped garlic, cumin, chipotle, and salt to the saucepan. Toss to coat the veggies, then remove from the fire so they don’t burn.

• Blend and simmer the beans. Rinse and drain the beans. To release any caramelization from the pot’s bottom, add the beans and water, then scrape the mixture with a spatula. After about eight minutes, bring to a simmer over medium heat. Blend the stew for approximately 30 seconds using an immersion blender, or transfer 2 cups to a blender and process until smooth, then add back to the pot.

• Serve with fresh citrus and season:  To remove the orange zest, use a microplane or a grater with fine holes. Add lime juice, orange juice, and orange zest for seasoning. If necessary, taste and add additional salt. Serve with minced cilantro after ladling. You can refrigerate leftover soup for up to two days. Note: To add small bursts of flavor, I particularly enjoy garnishing with a mixture of juice and chopped segments of segmented citrus.

ALSO SEE

Herbed Potato Salad Recipe

FAQs AND QUESTIONs 

Step-By-Step Spicy Black Bean Soup Recipe

• Sauté the vegetables. Chop the onion, bell pepper, and celery. Warm the Dutch oven over medium heat. Add the olive oil, onion, bell pepper, and celery. Cook, stirring occasionally for about 7 minutes. Chop the garlic and add to the pot with cumin, chili powder, and salt. Stir to coat the vegetables and turn off the heat to avoid burning.

• Simmer the beans. Drain and rinse the beans. Add the beans and water to the Dutch oven and scrape with a spatula to release any caramelization from the bottom of the pot. Bring to a simmer over medium heat, about 8 minutes. Optional: If you own an immersion blender, I love to pulse it just a few times to partially blend this soup, leaving some beans whole and creating a thicker base for the garnishes to sit on.

• Season and Serve. Season with orange zest, orange juice, and lime juice. Taste and add more salt if needed. Ladle and serve with chopped cilantro. Store leftover soup in the fridge for up to 2 days. Note: I like to garnish with segments of orange and lime so that there are little pops of flavor.