Black Bean Soup

This last year has been filled with all the comfort food. Brian’s go-to comfort food is dessert. Exhibit A. I love a hearty meal; one that warms the soul. One of the meals that gets us through the falls and winters is this black bean soup. It’s the epitome of comfort food: hearty, warming, flavorful, and delicious.

I originally wanted to make this soup because my mom loves black bean soup. Last winter she planned a visit right after it snowed so much. The air was bone-chilling cold. I needed something to warm our souls.

I made Brian run out to the store for this one. He loves the cold, the snow, winter, and this recipe, so I figured he wouldn’t mind :). He loves to top this off with sour cream and scallions. I love to top off with some shredded cheese.

Making the black bean soup

This soup is really easy to make. You should always keep some cans of black beans in your cabinet, you’ll never know when you want to eat some soup. In about twenty-five minutes you’ll be able to enjoy a big bowl of this! This next tip is important: you’ll need two cans of black beans. One can gets drained, but you’ll want all the liquid from the second. Don’t forget!

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Black Bean Soup

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Dinner – Comfort Food

By Lilies and Loafers – Serves: 6-8

Prep Time: 10 minutes – Cooking Time: 25 mintes – Total Time: 35 minutes

Ingredients

• ½ tsp. dried cilantro
• ¾ teaspoon cumin
• 1 teaspoon chili powder
• 2 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 14.5 oz cans of Black Beans
• 1 14.5 oz can diced tomatoes with chilies
• 1 14.5 0z can vegetable broth
• 1 cup water
• 1 small onion diced (red or yellow)
• 3 garlic cloves minced
• ½ cup of corn
• 1 jalapeno seeded and diced
• 2 tbsp. olive oil
• Kosher Salt and pepper

Instructions

1

Combine cilantro, cumin, chili powder, garlic powder, onion powder in a small container and set aside.

2

Drain and rinse one of the cans of beans and set aside.

3

Pour the undrained can of black beans into a blender or food processor and blend until liquified. Move to a bowl and set aside.

4

In a large pot, heat olive oil on medium-high heat.

5

Add diced onions and cook for 3 minutes.

6

Add minced garlic and cook for another 30 seconds. Do not burn!

7

Next add the beans, tomatoes, broth, and water, mix until combined.

8

Stir in the dry seasonings, taste, and add salt and pepper as needed.

9

Bring to a boil and then turn the heat down to low. Let simmer for 15-20 minutes.

10

Taste and add additional salt and pepper as needed.

11

Remove from heat and serve.

12

Optional: dollop with sour cream, shredded cheese, avocado, etc!