Spicy Black Bean Soup
By: Mandie Villa
Published: Monday, January 11, 2010 - 5:46pm

Ingredients




1 purple onion
3 ribs celery
1 red bell pepper
1 large carrot
4 ounces can of fire roasted diced green chilis
1 tablespoon tomato paste
2 cloves garlic, finely minced or grated
2 cans black beans
1 box of chicken (or veggie) stock
1 cup of corn kernels (fresh or frozen or canned)
1 can diced tomatoes
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon basil
sea salt and black pepper to taste

Preparation

1 Coarsely chop your veggies. Heat up a large pot with some oil in the bottom. Add your veggies, and green chilies to the pot, and saute for 7-8 minutes, until veggies start to get soft. Add tomato paste. Stir. Add garlic. Stir. Add a little bit of the chicken stock and scrape up any browned bits. Add the remaining chicken stock. Add your diced tomatoes and black beans. Add the cumin, chili powder, oregano and basil. Add a little sea salt and pepper. Bring to a boil, then reduce heat and let simmer for 20-30 minutes. 2 Using an immersion blender, puree the soup to desired consistency. I like to leave it a bit course. You could also use a regular blender in small batches. Once pureed add the corn, and then sea salt and pepper to taste. If you want a bigger kick, add a little red pepper flake or even a little salsa. 3 Serve hot, with maybe a few cheese crisps on the side, or with some thick, crusty bread. Enjoy!

About


This is the ultimate vegetable soup, with a kick and plenty of protien. It's healthy. But you won't have a clue just how healthy it is, because the healthy is hidden underneath fabulous layers of flavor.
It's sooooo good. It's stupid good. Yep, I'm going there. It's stupid good how good this soup is. This is the kind of soup that you should eat while cuddled up on the sofa. I'm telling you, this soup is awesome. It has powers to calm, and magical ways to heal (hot soup and veggies are usually good for that).