Spicy Black Bean Soup

Soups & Stews

Serves 4

Recipe courtesy of Louisiana Kitchen & Culture

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 serrano pepper, minced (optional)
1 teaspoon ground cumin
¼ teaspoon Urfa pepper flakes
¼ teaspoon Aleppo pepper flakes
¼ cup jarred sofrito
3 roma tomatoes, diced
1 28-ounce can black beans
1 15-ounce can black beans
1 10-ounce can Rotel tomatoes
Chicken stock or water as needed
Salt and pepper to taste
Garnish: Pico de Gallo, Mexican crema, guacamole or diced avocado, sliced chiles, chopped cilantro, tortilla chips, all optional

Spicy Black Bean Soup

Click image to enlarge

Method:

Heat oil in a medium Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until onion is translucent. Add garlic, serrano pepper, cumin, Urfa, and Aleppo and cook until fragrant, about 1 minute. Stir in sofrito and diced tomato and cook until the tomato begins to break down, 3-4 minutes. Add the beans, Rotel tomatoes, and enough stock or water to make the mixture “soupy” and bring to a simmer. Adjust heat and cook 15 minutes; taste and add salt and pepper to taste.

If desired, use an immersion blender to purée to a texture that suits your family’s tastes.