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December 14, 2007

Spicy Black Bean Soup

recipe for spicy black bean soup

Margo DeMello

Serves 2

½ tablespoon olive oil
½ yellow onion, chopped
½ jalapeno pepper, seeded and chopped
2 cloves garlic, minced
One 15-ounce can black beans, rinsed and drained
1 cup vegetable stock
One 10-ounce can diced tomatoes
½ teaspoons ground cumin
½ teaspoon chili powder
½ teaspoon ground cayenne
¼ teaspoon crushed red peppers
1 cup plain soy yogurt
Chopped cilantro for garnish

In a large saucepan, heat the olive oil over medium heat. Add the onion, jalapeno, and garlic, and sauté, stirring occasionally, until the onions are softened.

Add the beans to the saucepan along with the vegetable stock, tomatoes, and spices. Mix everything well, and bring to a boil.

Reduce the heat to low, cover the pot, and simmer—stirring occasionally—until the soup is well blended, about half an hour. Remove the soup from heat, and set aside to cool.

Pour half the soup into a food processor or blender, and process until smooth. Pour the blended soup back into the saucepan with the unprocessed soup. Simmer over medium heat for another 5 minutes, until the soup is heated through.

Turn off the heat, and stir in the soy yogurt. Serve each portion with a sprinkle of chopped cilantro.

Courtesy of Margo DeMello, Low-Carb Vegetarian

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