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Spicy Black Bean Soup Recipe

Spicy Black Bean Soup Recipe photo by Taste of Home

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A splash of sherry enhances this hearty, easy-to-make black bean soup. For a milder flavor, remove the ribs and seeds from the jalapeno before dicing. —Tia Musser, Hudson, Indiana

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Spicy Black Bean Soup Recipe

Prep: 25 min. Cook: 40 min.

Yield: 12 Servings

25 40 65

Ingredients

1 large red onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons olive oil
3 garlic cloves, minced
3 cans (15 ounces each) black beans, rinsed and drained
3-1/2 cups vegetable broth
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (4 ounces) chopped green chilies
1/3 cup sherry or additional vegetable broth
2 tablespoons minced fresh cilantro
1/2 cup fat-free sour cream
1/4 cup shredded cheddar cheese

Directions

In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.
Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer.
Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese. Yield: 12 servings (3/4 cup each).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 3/4 cup equals 150 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 667 mg sodium, 23 g carbohydrate, 5 g fiber, 7 g protein.

Originally published as Spicy Black Bean Soup in Taste of Home April/May 2010, p53

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Reviews for Spicy Black Bean Soup

Spicy Black Bean Soup

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Reviewed on Jan. 09, 2013 by dzz1qy

Very good and will make again. I did not do the blender part either.

Reviewed on Jan. 05, 2013 by Ms Connie

This soup is delicious and so easy to make. I did not use the chillies because we don't like a lot of heat. I did use an 8 oz. can of Rotel tomato and green chili sauce (mild). Just right. I will definitely make it again.

Reviewed on Jan. 03, 2013 by Mlong63

This was a delicious easy to make soup. I added carrots and chicken for a little variety. Very good for a cold night meal with some crunchy bread. Will be making this again.

Reviewed on Jan. 03, 2013 by Cathee46

Very good. I did not use the chilies. I added leftover ham. I also didn't do the blender portion. It was a hit in my house

Reviewed on Jan. 02, 2013 by 3southpaws

This was an awesome soup! We added cooked (boiled) shredded chicken and crunched Roasted Garlic and Black Bean Tostito chips on top. Yum!

Reviewed on Jan. 02, 2013 by fredaevans

Killer Meal. You can even do this in a Slow Cooker and the 'left overs' freeze very well. I don't do the blender bit, but do give the 'goodies' a good going over with a Potato Masher.

Reviewed on Nov. 26, 2012 by Candlelover1177

I give this 4 stars! (for some reason the stars didn't show up on my screen.) This is what I did differently based on what I already had on hand...First, I only used half of the red onion (my husband doesn't like a whole lot of onions in his meals), I used Reduced Sodium cans of beans, I didn't have the extra 4 oz. can of green chilies, and the amount of sherry I used was closer to a half cup because I just poured in the rest of the bottle I had remaining in my pantry, and I used 2 tsp. of dried Cilantro instead of fresh. I then decided to omit the sour cream and cheese as toppings. Everyone seemed happy with Saltine crackers instead. Overall, this was very tasty and maybe next time I might add the extra chilies for more kick!

Reviewed on May. 26, 2012 by minnie

I really love this soup, its so tasty and easy to make.

Reviewed on Oct. 01, 2010 by jslvsclf

This recipe is very very good. I made it only three times since I haven't had it so long. Twice I did not use sherry and once I did; I have found the sherry made it milder, so I use that for people who don't like spice as much as I do. I hope you submit recipes again; this is so good! Thank you!

Reviewed on Sep. 26, 2010 by danielleylee

This recipe really hit the spot today as we head into fall. Went well with a whole wheat baguette. Will definitely be making this again!

Reviewed on Sep. 03, 2010 by aug2295

I was surprised by how tasty and easy this was.

Reviewed on Jun. 16, 2010 by beckyjayne17

I love, love, love this recipe! So easy to make, and I enjoy it for lunch for several days. Delicious, hearty, healthy and just plain yummy!!

Reviewed on May. 12, 2010 by jslvsclf

This was very very good. I wanted spicier than it read, so I used 1 cup of Tostitos medium salsa instead of the can of tomatoes with mild green chilies and the 4 oz. can of chopped green chilies. (I halved the recipe) Next time I make this, I will use hot salsa instead of medium, but that's all I had on hand. I thought the addition of sherry made it milder, so next time unless I make it for someone else, I will not be using it. Again, this was very very good. Thank you.

Reviewed on Apr. 29, 2010 by mehalv

Absolutely delicious and satisfying!

Reviewed on Apr. 24, 2010 by minnie

So YUMMY, Will be making a lot of this soup!

Reviewed on Apr. 07, 2010 by spinneretta

Absolutely delicious, will definitely make again :)