I’ve always been a big fan of Black Bean Soup. It was one of my favorite dishes when I worked at Union Square Cafe. I also love the one they make at Canteen 900 in Kingston. I recently had an amazing bowl of spicy black bean soup at the Sun Dog in Neptune Beach, Florida. (Guy Fieri filmed there!)
When I want to make a nice bowl of hot and spicy black bean soup myself, I have a go-to recipe that I got from the Sonoma Diet Daily email. I had to post this because I make it all the time and I just love it! It’s also very low in fat and calories. I usually don’t add the sherry vinegar. I top with a dollop of reduced fat sour cream mixed with a drizzle of lime juice to make it more creamy.
1/2 cup chopped onion
12 cloves garlic, minced (2 tablespoons minced)
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
8 cups reduced-sodium chicken broth
3 15- to 16-ounce cans black beans, rinsed and drained
1 lemon, sliced 1/2 inch thick
1/2 cup snipped dried tomatoes (not oil-packed)
1 small fresh jalapeño chile pepper, seeded and finely chopped* (optional)
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed
1 1/2 teaspoons sherry vinegar or balsamic vinegar
2. Discard lemon slices. Remove 3 cups of the soup mixture to a large heatproof bowl. Use an immersion blender or potato masher to coarsely puree or mash the mixture in the bowl. Return to Dutch oven and bring to a boil; reduce heat. Cook, uncovered, for 10 minutes more, stirring occasionally.
3. Stir in vinegar and fresh oregano (if using).
*Note: Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.