We love soup at Mystical Living. We could probably eat it every night. During the winter we make a fair amount of our Chicken Soup with a Latin Twist and Chris’s Greek Avgolemono Soup. But now that we’re heading into Spring, we’re really enjoying this amazing Black Bean Soup. It’s super flavorful with fresh garlic, shallots, tomatoes, cumin, jalapeños, cilantro, lime, rock salt and much more. It’s hugely healthy, satisfying, and super easy to make!
A couple of quick suggestions: make sure not to cook the beans into a paste. You need to be able to see the individual beans. Ideally, they’re soft to take in the center but not cooked to the point where they’re no longer distinguishable. This makes the beans less starchy and far more healthy.
The best wine to pair with the soup is a zesty Syrah red wine to counter all the spice — or, if you really want to have a more latin inspired evening, try a margarita, with salt, on the rocks. Our friends at reserve bar have some wonderful ideas on the best tequilas.
To get started, gather your ingredients:
- 2 tablespoons olive oil
- 2 onions peeled, chopped
- 6 finally chopped garlic cloves
- 1/2 cup red wine
- 3 jalapeno peppers, seeded and finely chopped
- 2 (15 oz) cans black beans, with liquid
- 2 quarts vegetable or chicken stock
- 1 tablespoon cumin
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes
- 2 chopped fresh tomatoes
- 2 limes
- 1 small bunch cilantro (for garnish)
STEP 1. Heat the olive oil in a large pot over medium heat.
STEP 2. Add the onions and shallots, cooking until they are nearly translucent.
STEP 3. Add the garlic and jalapeños. As well as salt, pepper, cumin, and red pepper flakes. Then, add the chopped tomatoes.
STEP 4. Add the liquids: Add the red wine and the black beans with their liquid. And the chicken or vegetable broth. Stir. Bring to boil Reduce heat and let simmer.
STEP 5. Sprinkle the cilantro on top and serve!
Enjoy! Let us know what you think. Just log in below.
