Intense Black Bean Soup
"really quick, really easy. GREAT source of fiber and spicy to boot!"
photo by PaulaG
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 7 cups water
- 4 (15 ounce) cans black beans, drained
- 2 medium onions, chopped
- 5 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon cayenne pepper
- 1 teaspoon crushed red pepper flakes
- 1 green bell pepper, chopped
- salt, to taste
- pepper, to taste
directions
- mix 7 cups of water and black beans and set to boil on medium heat.
- sautee onions, garlic, cayenne, and crushed red pepper in olive oil until onions are soft.
- add onion mixture to the beans and water and stir. boil for 15 minutes.
- add chopped green bell pepper and lower heat to simmer for 20 minutes.
- allow to cool for 15-20 minutes.
- pour half of the mixture into a blender and puree.
- add to pot and reheat until ready to serve.
- Good with crackers, whole wheat toast, and pitas.
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Reviews
-
I followed Heather'sKitchen and made this in the crockpot. The recipe was reduced to 4 servings and in place of the water, I used low-sodium chicken stock. This had a nice kick from the cayenne and red pepper flakes. If I were to make it again, I think I would try adding some Mexican oregano and cumin for additional flavor. *PAC September 2007* -
This was very good soup! I assembled in the crock pot and let cook 5 hours on low. I used my stick blender right in the pot to puree. It had a very pleasant aroma while cooking. The flavor was good with a nice kick of heat, which I enjoyed. My kids added cheese and sour cream to cool the heat a bit. They all gobbled it up with corn chips (even the picky 2 year old!). Thanks for the easy and yummy recipe. -
I made in slow cooker. I added 2 cans chicken broth & 3 cans water but way too much fluid. Cooked on low 5-6 hrs. I ran out of time, sauted rest, turned up to high to boil briefly. Flavor is great, nice heat to it. I added cilantro, YUM! Will see what leftovers are like. -
I just love this recipe of Black bean soup so very much.When I made it the first time it was<br/>just fine.Until the two spices hit me from the back and the front of my mouth and stomach.<br/>That's when knew I had to take one of the spices out and add some sour cream.So I could<br/>just keep on eating it . Thanks for the one bean I love in a soup. 2014 -
I quartered the recipe to serve just 2 of us. Loved the little bit of heat. We found the soup just a little too garlicky for our tastes (which is weird, since normally I love lots of garlic!). Well, that's an easy fix - next time I'll just use less! Thanks for sharing this easy recipe! :)
Tweaks
-
Saute the onion and garlic in the crockpot. Add the rest of the ingredients and cook on low for 5 hrs. Then take the lid off and cook on high until consistency I like.
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