Spicy Black Bean Soup!

Joining Mary's Mosaic Monday. For more mosaic's stop by the Little Red House!

Any time is good time for soup as far as we're concerned, so this was as good a time as any to make Black Bean Soup. Spicy Black Bean Soup! I had a recipe from way back that we loved. Trouble was I couldn't find it. Asked around, looked on the internet and just threw stuff in the pot! And we have a winnah! Garnished with fried polenta, thought that would be good. Since it's made from corn, maybe it would be a nice change from tortilla chips. I was wrong. They sunk. Not stunk. SUNK! To the bottom of the bowl. Tortilla chips were much better in this instance. But the polenta cut-outs tasted great fried up in the pan!

We liked fried polenta, but they'd be much better dipped in marinara instead. I used a star pastry cutter to make the shape, from sliced polenta in a tube.

 If it's too spicy, just mix the sour cream right into the soup, to make it a bit creamier. 

Garnish with chips, lime, salsa, jalapeño rings, whatever you like!

Spicy Black Bean Soup
adapted: There's Always Thyme to Cook
Printable Recipe

2 tablespoons olive oil
3 15-oz cans black beans, do not drain
1 medium onion, chopped
1 shallot, chopped
2 cloves garlic, chopped
1/2 to 1 whole jalapeño, chopped (without seeds)
1 whole poblano pepper, seeded and sliced
juice of 1 lime
1 tablespoon ground cumin
4 cups chicken stock or broth

cilantro, to taste
sour cream
tortilla chips
fire-roasted salsa
pickled jalapeño rings

Heat the oil in heavy, large pot over medium-high heat. Add the onion, shallot, garlic, poblano, jalapeño, and cumin. Sauté until onion and pepper are tender, about 5 to 10 minutes. Add the stock, and bring to a boil. Add the beans. Bring soup back to boil, then reduce heat to medium-low; cover and simmer until flavors blend, about 20-30 minutes. Puree soup with an immersion blender. Be careful, it'll be very, very hot. Mix in some cilantro. Season soup to taste with salt and pepper. Squeeze in the juice of one lime. Stir. Ladle soup into bowls. Top with dollop of sour cream, salsa and tortilla chips. Sprinkle with cilantro. Garnish with lime slice and jalapeño rings.

And joining Torview's Food Palette Series in Black!

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