Tag Archives: Soup Sunday

Soup Sunday: Southwestern Spicy Black Bean Soup

 

Hello my lovelies!!

So I hope you’re in a region of the country where the weather has been absolutely gorgeous. I can’t get enough of this amazing weather we’ve had all week. I am so ready for spring it’s ridiculous. I can’t wait to enjoy the outdoors in the sunshine, go to the farmers market to get fresh veggies like zucchini, heirloom tomatoes and herbs!

Maybe that’s what sparked my interest in making this black bean soup. I wanted to go Mexico…or some place warm? Or maybe I was just thinking warm…? Haha. OK but seriously, I wanted to make something on the lighter side but packed with tons of flavor and spice. This soup was perfect for the job.

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It also only has 10 ingredients. Now how could you not want to try to make it??

Adapted from Eating Well

Southwestern Spicy Black Bean Soup

•1 tablespoon olive oil
•1/4 cup red onion, chopped (1/2 medium onion)
•1 tablespoon chili powder
•1 teaspoon ground cumin
•1/2 teaspoon cayenne pepper  **optional – (I added this. And added a lot apparently. WOO-EEY! spicy)
•2 cans (15-oz. or approx. 3 cups) black beans, drained and rinsed
•1/2 cup salsa (I used hot!)
•1/4 teaspoon salt
•3 cups water
•1 tablespoon freshly squeezed lime juice

Method

Heat a large pot with the olive oil. When it’s nice and hot, add the onions and cook 3-5 minutes, or until softened. Next add the spices (chili powder, cumin and cayenne pepper) and cook 1 minute. Add the beans, water, salt and salsa and stir. Cover and let it come to a boil. Once it’s boiling, reduce the heat and let it simmer 5-10 minutes. Take the soup off the heat and squeeze the lime juice in. Transfer half the soup into a blender or food processor and process until slightly smooth. Add back to the pot, stir and serve.

Optional garnishes: dollop of Greek yogurt or sour cream, chopped cilantro, extra salsa or lime juice.

It’s that simple! This made about 5 cups and I’ve been eating 3/4 cup since the spice is just too much. Even for me. GASP. Never thought that would happen ;) It was just over-zealous me thinking I could handle more spice than trusting the recipe probably had more than enough, what with that chili powder. Oh well. It was still delicious. And hey! The spice only helps rev up that metabolism! Another good thing? Eating 1 cup is only around 200 calories per serving and 9 grams of protein. Not bad for a lunch! Pair it up with some Greek Yogurt for extra protein. Yummy!

Are your ready for spring?
What foods do you most like to eat during spring and summer?

Soup Sunday: Spicy Chickpea Soup

 

Hello friends!

How is everyone’s week going so far? It’s hard to believe that we’re already getting into the second week of March! Where do the days go every year. Just seems like it goes by lightning fast.

In any case, I had a crazy-busy weekend of cooking and making yummy treats. Sunday was a fun recipe day too. Why? It was Soup Sunday of course!

So for this past Soup Sunday I made a spicy chickpea soup. My friend Allison showed me a recipe for a spiced Moroccan chickpea soup and I just had to try it. It kind of reminded me of channa masala, but it wasn’t thin like a curry. Instead it was hearty, full of protein and had a little kick to it!

I ended up making a lot of soup, too – about 8 servings of soup when all was said and done. I think where it gets its Moroccan flavors is the fact it had both smokey and sweet spices in it, which balanced well together. Because it was so thick, I see myself scooping it onto slimwiches to make open-face sandwiches!

Recipe adapted from Dave Lieberman

Spicy Chickpea Soup

•1 tablespoon olive oil
•1/2 cup onion, chopped (half a large onion)
•6 garlic cloves, finely minced
•1 teaspoon ground cinnamon
•1 teaspoon ground cumin
•1/2 teaspoon cayenne pepper
•1 teaspoon paprika
•4 cups (1 quart) low-sodium vegetable broth
•1 15-ounce can diced tomatoes (liquid and all)
•3 cans chickpeas (drained and rinsed) – you can save a few for garnish
•1 teaspoon sugar
•1/4 teaspoon salt
•1/4 freshly ground black pepper
•5 oz. frozen chopped spinach

Method

Start by heating a large stock pot with olive oil until hot. Add the onion and garlic and cook until translucent, about 5-8 minutes. Next add the spices and stir. Then add the tomatoes, chickpeas, broth and sugar. You want the chickpeas to be submerged. If they aren’t, you can add a little water to completely submerge them. Season with salt and pepper and stir well. Bring to a simmer, then lower the heat and let it cook uncovered for 45 minutes. After that time has passed, take a potato masher and mash the chickpeas in the pot until you get a thick consistency. Add the frozen spinach and continue cooking until the spinach is heated through and broken apart into the soup.

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As an optional garnish, take a few of the reserved chickpeas and dry roast in a pan until crispy. Ladle soup into bowls, top with a few roasted chickpeas and a drizzle of olive oil.

What you’re left with is a thick, spicy soup that is oh so delicious and 100% vegetarian! I completely agree with Andrea over at Onion in my Hair when she said she wished soups every where were always made with vegetable broth or stock instead of chicken. I hate when I go into a restaurant and the menu says there’s a great tomato basil soup or vegetable soup, but then you find out it’s made with chicken stock. What’s the point in that?! Well I can tell you right now that this soup is 100% vegetarian and tasty to the last bite! Enjoy!

Do you have any suggestions for me for upcoming Soup Sunday recipes?
I’d love to hear about them!