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September 19, 2010

Sunday Soup: Mexican Black Bean

Mexican is one of my favorite cuisines and black bean soup is one of the many mouth-watering reasons why. This soup is spicy, smoky, thick, filling, and, dare I say it, orgasmic!

(Yield: 5-6 servings)


3 strips bacon, chopped

1 white onion, chopped

3 garlic cloves, chopped

2 carrot, chopped

1 red bell pepper, chopped

1 bay leaf

1 tsp chili powder

1/3 tsp cayenne pepper

1/2 tsp cumin

1/2 tsp black pepper

1 tsp salt

2 15oz cans black beans, rinsed, drained

4 c chicken stock

2 tbsp corn starch

Optional toppings: shredded cheese, sour cream, scallions, cilantro, crushed tortilla chips

Render the bacon on low heat in a soup pot, for about 4 min, stirring frequently. Add onion, garlic, carrot, bell pepper, bay leaf and all spices. Turn heat up to medium, stir and sauté for 10 min, until vegetables are soft. Put half of beans in a food processor with 1 cup of stock and puree. Add puree and remaining stock to pot, turn heat up, cover tightly with lid and bring to boil. Once rolling boil is achieved, remove lid, lower heat and simmer for 10 min. Meanwhile, in a small dish, combine the corn starch with 2 tbsp water and blend until smooth.

Add the remaining beans and corn starch to pot. Simmer 5-7 min, re-season if necessary and serve.


Anonymous said...

What a lovely soup!! Thanks for sharing.

soop said...

this looks highly make-able.