With Fall and cooler weather starting, here is a recipe for Spicy Black Bean Soup. It is comforting and tastes so darn good. It only takes a few simple ingredients to make. This hearty soup is full of protein and fiber to keep your tummy satisfied for a long time.
Use a large saucepan, (3 quarts) and add the oil and chopped onion and turn on the heat to medium-low and saute the onions to soften, 5 minutes.
Then add the vegetable broth, rinsed black beans, tomato paste, and Mexican spice. Turn the heat up to medium-high and bring to a boil while stirring to dissolve the tomato paste. Reduce the heat to a simmer and cook for 5 minutes.
Turn off the heat and use an immersion blender to slightly thicken the soup. This should only take a few seconds. Then stir in the lime or lemon juice. Taste the soup and add more seasoning if desired. Serve hot with desired garnishes.
To thicken the soup without an immersion blender, mix 1 1/2 tablespoons of cornstarch with 1/2 cup of cold water. Dissolve the cornstarch in the water, then mix the slurry into the soup and bring to a slow boil. This will tighten up the liquid and make a creamy consistency.
Notes
If desired, you can add additional vegetables to the soup like carrots, celery, or bell peppers. Soften the veggies as described in the narrative above.
You can substitute chicken broth for vegetable broth.
Store leftover soup in an airtight container in your refrigerator for up to 5 days. Or, freeze leftovers in an airtight container for up to 3 months. Be sure to date the container so you know the expiration date.
Also, try this recipe using great northern beans or cannellini beans. Same great flavor using any kind of legume.