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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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(11-18) of 18 reviews

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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 :)