I came home from work tonight, tired and hungry, and there was nothing premade in my fridge. So, on the verge of blowing $20 and calling for pizza delivery, I decided to throw a bunch of stuff in a soup pot and see if I could scare up anything edible. The result turned out to be deeee-licious. If you like black bean soup, give this version a try!
By the way, I’m not posting a picture of this one. Have you seen black bean soup? It’s not photogenic. It may not be pretty, but this one tastes great.
- 2 tablespoons olive oil
- 3 stalks of celery, chopped
- 1-1/2 tsp minced garlic
- Two 14.5-oz cans black beans (one can rinsed and drained; for the other can, use the entire contents)
- Hot water (measure using empty bean cans; I used 3 cans for a more liquid soup; for a thicker consistency, use 2)
- 1 can Rotel tomatoes
- 8-oz can of tomato sauce
- 1 jalapeno pepper, seeded and finely chopped
- 2 tsp chicken-flavored Better than Bouillon soup base
- 1/2 tsp onion powder
- 1/4 tsp dried thyme
- 1/2 tsp kosher salt
Heat olive oil over medium-high heat in a large stock pot. Add celery and stir frequently until it has softened a bit. Then, add minced garlic and stir for 1 minute. Add black beans to pot and then hot water and the remaining ingredients. Stir it all together and bring to a boil. Reduce heat to a slow boil, leave soup uncovered, and cook for 20 minutes stirring occasionally. Use a hand blender to puree some of the beans, or transfer half the soup to a blender jar and puree one-half of soup, returning it to the pot and re-warming it to finish.
Serve with sour cream if desired. This has moderate spiciness and great flavor! It would be great with a thick slice of crusty bread.