A perfect dinner for anytime of year, black bean soup is pretty simple. Here, for some heat and added flavor, I added Habanero peppers which gives this soup a unique and tantalizing flavor.
I use canned beans for convenience but if you prefer you can use dried beans. Be sure to soak them overnight and cook in water to ensure they are cooked through before you add them to the soup. The recipe calls for 6 cans, which I’m sure seems like a lot, however, this is going to be a rather thick soup. For dried beans, you’ll need to start with a 1-pound bag.
The Habenaro pepper is the star of this dish, so as long as you can handle the heat, feel free to add more to boost the flavor. When prepping the pepper be sure to take out the seeds and the membrane, they contain a lot of the heat with minimal amounts of flavor compared to the flesh. In the event that you can’t locate Habanero peppers you can also use Jalapeno.
If you don’t already have an immersion blender, I’m going to recommend getting one. While you can often use a standard blender in its place, the convenience of an immersion blender is unparalleled. Typical blenders are bulky, and always seem to be difficult to clean. If I said we used our immersion blender 3 or 4 times a week, it wouldn’t be an exaggeration. If you use a normal blender just be sure to warm up the glass pitcher before adding the soup. While I believe most blenders are made with materials which can handle the change in temperatures, older ones may crack or shatter due to the intense heat.
After the soup cooks for about 15 minutes, use an immersion blender and just give the soup a couple of pulses to break up some of the beans. This will thicken the soup but you’ll want leave lots of beans intact for some texture. You are ready to serve the soup with any of your favorite toppings, mine are avocados and sour cream. Check out the recipe below!
- Olive oil
- 1 red onion
- 2 stalks celery
- 2 large carrots
- 1 Habanero pepper
- 6 cans of black beans
- 2 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon tomato paste
- 3 cloves garlic
- 1 quart vegetable stock
- 1 lime
- Black pepper
- 4 ounces monterrey jack
- Sour cream
- Prep the vegetables by dicing the red onion, celery, carrot, and the Habanero peppers (be careful not to touch your eyes or nose after chopping the peppers!). Chop the garlic last and set aside.
- Heat a Dutch oven or heavy bottom pot over a medium flame then add in 2 or 3 tablespoons of olive oil. Once hot, add in your onions, carrots, celery, and Habanero pepper, sprinkle with salt, and sauté until the onions are translucent, about 5 minutes.
- Next add in the cumin, oregano, and the tomato paste, then stir to incorporate. Cook an additional 2 minutes to cook out the ingredients. Add in the garlic, cooking about 30 seconds until fragrant. Last stir in black beans and stir to incorporate.
- Add the vegetable stock and bring to a light boil over medium. Lower the heat to low and simmer for 15 minutes.
- When done, turn off the heat and use an immersion blender or blender and pulse the soup about a half dozen times to the desired consistency. Taste and adjust for salt and add black pepper.
- Spritz with the lime and top with shredded Monterrey Jack cheese. Add the other toppings you’d like, and serve.