Spicy Black Bean Soup

13 12 2010

Oh Hi, still there, it’s bean awhile, sorry, couldn’t resist the pun to the blog title. But it has been some time since my last blog, they say time makes the heart grow fonder, or in this case, the tummy hungrier 🙂

I have made this bean soup over and over again, Tony loves it, I love it, it is just so good. It is from a cook book that will remain nameless but I think with my edits we’re safe. I make it using Chipotle Peppers in Adobo Sauce. You have probably seen this can to the right when perusing the grocery isles? I picked it up at Planet Organic awhile ago knowing an opportunity to use them would come along. Does anyone else do that, just buy different food ingredients in hopes to use them one day? My favourite thing to do when travelling is grocery shop, I have got some of the best stuff that way!

I tried this recipe for the first time last winter and when it asked for chipotle peppers, jalapeno peppers that have been smoked and dried, I was stuck. Until ‘Oh yeah, I have a can of chipotle in adobo sauce’! What’s adobo sauce? It’s a general Latin American sauce of tomatoes, garlic, vinegar and spices (so says Wikipedia). I thought, that’ll work. What I love about using these is they go a long way and I freeze the rest (not in the can).

  • 1 small Onion, chopped (I don’t skip the onion in this recipe, but if you want to make this sattvic, than skip, I’m sure it would be fine. I don’t add garlic, but you can do that too, 2-4 cloves)
  • 1 stalk Celery
  • 3 Chipotle Peppers in Adobo Sauce, chopped (if you don’t like spice, maybe try 1-2 peppers for first pot of soup; if you do have dried Chipotle Peppers, use them instead!)
  • 2 cans of Black Beans (about 4 cups)
  • 1 tsp white wine or regular white Vinegar
  • 1 tbsp Olive Oil
  • 1/2 tsp Chili Powder
  • 1/4 tsp ground Cloves (about 8 whole cloves)
  • 2 small Sweet Potatoes, peeled and diced
  • 2 tsp Sea Salt
  • 1 tsp ground Pepper
  • 6 cups Vegetable Stock (2-3 low sodium cubes and 6 cups boiling water)

In a soup pot, saute the onion and celery (and garlic if using it) in the olive oil until soft. Add everything else, including the vegetable stock, stir and bring to a boil. Once boiling, turn down to a simmer and cook uncovered until the sweet potatoes are softened, about 10-15 minutes. Once sweet potatoes are soft, take it off the heat and puree with an emersion blender. You can use a regular blender but remember not to close the lid tight, better to let the soup cool and then blend, the steam can cause an explosion. Bad for hands and ceiling. I have also seen cooks put a dish cloth between the blender and lid so the steam escapes and is not trapped when blending. Whatever you do, be careful and if you make soup now and then, go get an emersion blender, the best kitchen investment you’ll make.

I like to serve this soup with diced tomatoes, red peppers or avocado on top with a splash of lime juice and tortilla chips.

Eat Well, Be Well,

Nat

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3 responses

13 12 2010
Jack

Ahh this is right up my alley Nat. Will give it a go. Here’s one of my faves in a similar vein from Vegetarian Times
http://www.vegetariantimes.com/recipes/10932

27 12 2010
Donna Blande

This sounds yummy and I too have a can of those peppers in the cupboard. If I were making it I would put the tortilla chips in a bowl, pour the soup over and then garnish with sour cream, cheese and avocado. But I guess that’s why I have a big ass. 🙂

28 12 2010
Jack

’twas delicious Nat. Merry Christmas!

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