It has been a long, dark winter and we’re not done yet. I love rainy days, but even I was needing a pick-me-up after the latest string of gray days. And, there’s nothing like a warm bowl of soup to cheer you up. Here’s one of my favorite recipes (and one my whole family will eat). You can make it vegetarian or throw in some leftover meat for a heartier meal. Either way, your family will thank you!
Black Bean Soup
- Spice Mix:
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon cayenne
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- A few Tablespoons of olive oil
- 1 onion – diced
- 2 cups diced raw sweet potato
- 1 Tablespoon minced garlic
- 1 Tablespoon diced jalapeno (optional)
- 16 ounce can pinto beans in chili sauce
- 2-15 ounce cans of black beans (drained and rinsed)
- 1-14.5 ounce can of fire roasted diced tomatoes
- 3 cups vegetable or chicken stock
- Juice from one lime
- ¼ cup chopped cilantro – fresh
- Optional toppings: sour cream, shredded cheese, avocado pieces
1. Stir together your spice mix in a small ramekin. Set aside.
2. Heat the olive oil over medium heat in a saucepan. Sauté the onion for 2 minutes. Add the sweet potatoes and sauté for 8 more minutes. Add in the garlic, jalapeno and the spice mix and stir for 1 minute (so the spices get toasted).
3. Add all the beans, the tomatoes and the stock (You can adjust the amount of stock, I like my soup brothy so I add an entire 32 ounce carton of stock). Bring the soup to a boil. Reduce the heat to low, cover and let simmer for 10-15 minutes, stirring occasionally.
4. Stir in the lime juice and the minced cilantro.
Voila! A hearty soup for these dreary days of winter. Serve it with a crusty bread and top the soup with your favorite toppings. Yum!
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