Whew! I can’t believe I’m actually online, able to update this blog. It rained all day yesterday and most of last night, the first real rain we’ve had in months. I was ecstatic to see it…right up until the time the weather knocked out my internet connection. It went out around 8:00 last night, and it’s still out. I’m only able to connect now thanks to someone else’s wireless internet and my husband’s laptop. The cable guy is supposed to come tomorrow morning, so somehow I’ll have to get along until then.

Anyway, with the rainy weather, my thoughts turned of course to soup, and this slightly spicy black bean soup really hit the spot. I normally add a little corn right at the end of cooking, but since I was serving this with corn bread, I skipped the corn. And I just had to make corn bread in order to use the cute cactus-shaped, cast iron cornbread pan I got at a yard sale last week (brand new for $3!)



Print 5 from 5 votes Add to Recipe BoxGo to Recipe Box Stormy Black Bean Soup Vary the amount of spices in this to suit your taste. I used the minimum amounts given, which put this right at the outer edge of my daughter’s spice tolerance. Prep Time 15 minutes Cook Time 1 minute Total Time 16 minutes Servings 6 Author Susan Voisin Ingredients 1 large onion chopped 1 large onion chopped

3 cloves garlic minced 3 cloves garlic minced

1 green bell pepper chopped 1 green bell pepper chopped

2 cans black beans (or 3 cups), rinsed and drained 2 cans black beans (or 3 cups), rinsed and drained

1 tablespoon oregano 1 tablespoon oregano

1 teaspoon cumin 1 teaspoon cumin

2 bay leaves 2 bay leaves

1-2 teaspoon chile powder 1-2 teaspoon chile powder

generous grating of black pepper generous grating of black pepper

1-2 teaspoon minced chipotle chiles in adobo sauce 1-2 teaspoon minced chipotle chiles in adobo sauce

2 15-ounce cans diced tomatoes 2 15-ounce cans diced tomatoes

4-5 cups vegetable broth or water 4-5 cups vegetable broth or water

1 cup fresh or frozen corn kernels optional 1 cup fresh or frozen corn kernels optional

lime wedges lime wedges Instructions In a large pot, saute the onions, garlic, and bell pepper until the onions soften, about 3 minutes.

Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups vegetable broth or water. Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency.

Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges. Makes 4-6 servings. Nutrition Facts Stormy Black Bean Soup Amount Per Serving (1 serving) Calories 222 Calories from Fat 9 % Daily Value* Fat 1g 2% Sodium 631mg 27% Carbohydrates 42.5g 14% Fiber 12.8g 53% Sugar 6.3g 7% Protein 12.5g 25% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe? Post a photo to Instagram and tag @susanffvk

Please pin and share!













