It’s Friday and we’re making spicy black bean soup. So it’s actually the best day ever. My mouth is in love. With smoky, black beans that have been slow-simmered with onions, garlic, a chipotle pepper, and adobo sauce. And we’re toppineroff with a handful of cilantro a couple diced avocado and onions. A dollop of sour cream (for my non-vegan friends) too if you want to cool off the palette a little as you eat and don’t you DARE eat this without some crushed up tortilla chips. It’s got a zing of tangy deliciousness and a small kick in the rear of spicy heat, which is totally a magical combination in the food world. This black bean soup is completely vegan by accident and a happy accident that is. With a spicy broth and lots of zing from the lime, this is just the right kind of southwestern style summer soup. And with my love obsession with black beans, I could eat this soup every day. ❤ Only after I was done picturing this soup and in the editing phase did I realize that this is one of those soups. The kind where I can talk about it for days and day and tell you how delicious it is but the masses simply looks at the texture and doesn’t want to give it a go. But PLEASE do. It’s a soup that will change your life. Just look at all the combination of flavors going into this soup. I’m using lots of cumin in this spicy black bean soup to give it a nice little kick. Growing up, we had a Cumin Cop in the family — my little sister. If she could taste the cumin in something, she absolutely wouldn’t eat it. And now 15 years later, I still love her to death but also love my freedom to stuff as much cumin into something as I want. I love it. I love it. I love it. I understand that the semi-blended texture may not be everyone’s favorite. I love having some whole black beans in my soup along with some that are completely creamed. If you prefer it straight smooth or the beans completely whole, feel free to blend all of none of the black bean soup. I blended about 1/3 of my soup to get the semi-pureed, semi-whole bean consistency. If you’re worried about the SPICE for this soup, I will say it was enough to wake up my senses. If teeny tiny humans are also going to be enjoying this soup, you can cut back the spice by: Other ways to customize this soup, add it chorizo or soy-rizo for some added flavor. Toss it in when you’re adding the garlic in the recipe and that gives you an added flavor. But keep in mind the chorizo/soy-rizo is a little spicy so you may want to adapt one of the options listed above for cutting back the spice. I am going to be enjoying this black bean soup ALL WEEKEND LONG. It’s perfect for lighter lunches so make it on the weekend and enjoy it for lunch all week, guys!
IS THIS A GOOD CHOICE FOR YOU?
For a milder soup: Remove the seeds from the chipotle pepper before blending. Also, use the mild chili powder to help cut back on the heat level.
Please note: the nutritional facts calculated are an estimate based on the ingredients I’ve used. If you’d like a more accurate count, please calculate them using the ingredients/brands you’ve used to prepare the recipe. The nutritional info for this black bean soup is based on 8 servings.
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