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This hearty, vegetable-packed Black Bean Soup is a winner every time!

Ingredients for Always Bet on Black Bean Soup:



1 jalapeño pepper, seeded and diced

2 – 3 cloves garlic

1/3 cup diced red bell pepper

1/3 cup diced carrot

1/3 cup diced onion

2 small red potatoes (about 1/2 cup chopped)

1 cup fresh spinach

cilantro to taste



1 can black beans (15 oz)

1 cup chicken broth (or Vegetable broth)

1 teaspoon cumin

3 tablespoons salsa (or 1 tablespoon tomato paste)

2 slices Canadian bacon chopped (omit for Vegetarian)

Garnish



1 Roma tomato (or similar)

light sour cream

tortilla chips

cilantro

Place your bets!



Roughly chop red bell pepper, carrot and onion.



Roughly chop garlic, jalapeño and partially peeled potatoes.



Chop Canadian bacon.



Chop and seed Roma tomato.



Separate 1/3 cup whole beans from can of black beans (liquid reserved).



Saute red bell pepper, carrot and onion in 1 tablespoon olive oil over medium heat until they start to soften (5 minutes). Add a pinch of sea salt and a few cracks of black pepper.



Add garlic, jalapeño, Canadian bacon and potatoes.



Stir in chicken broth and salsa. Bring to a boil and turn heat down to low.



Cover and allow to simmer until potatoes and carrots are tender (10 minutes).



Add spinach and cilantro.



Continue simmering uncovered until softened (5 minutes).



Add black beans with liquid to the broth mixture (1/3 cup whole black beans still reserved).



Allow to simmer an additional 5 minutes.



Carefully transfer mixture to blender.



Cover and begin pulsing.



Increase speed carefully or you’ll have soup all over your kitchen.



Puree until smooth. You’ll know it’s smooth when an inverted tornado has formed.



Return puree to pot.



Stir in reserved black beans, chopped tomato and cumin. Salt and pepper to taste.



Serve piping hot. Garnish with cilantro, sour cream, chopped tomato, and tortilla chips.

Makes about 4 cups of soup.



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Link to the Betty on the Town: Cha Cha Chicken blog post.