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Sweet and Spicy Black Bean Soup

This nourishing soup may quickly become your go-to favorite!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American
Keyword: black beans, dairy-free, glluten-free, healthy
Servings: 6
Calories: 250kcal

Ingredients

  • 2 1/2 cups of cooked black beans
  • 3 1/2 cups water or vegetable stock chicken stock may as an option
  • 2 tablespoons olive oil
  • 1/2 teaspoon unrefined sea salt
  • 1 cup sweet onion chopped
  • 3 cloves garlic crushed
  • 1 large carrot chopped
  • 1 red bell pepper chopped
  • 2 stalk celery chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 oranges peeled, seeded and chopped
  • 1/2 cup fresh squeezed orange juice
  • 1/2 cup frozen organic corn (thawed)
  • 1 tablespoon red wine or dry cooking sherry
  • 1 tablespoon molasses
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper
  • 1 teaspoon fresh lime juice

Instructions

STEP 1 - Prepare Beans

  • If you are using whole dry beans, rinse them well then cover with fresh water and soak them overnight for 8-10 hours. In the morning, pour off the excess water, rinse the beans again and place them in a saucepan with 3 1/2 cups of water or stock. Bring to a boil. Cover and simmer over low heat for 90 minutes. Remove 1/2 cup of the beans and set aside for later.
  • If you are using canned beans, drain and rinse them well. Place in a saucepan with the water or stock and bring to a boil. Turn down heat and simmer until you are prepared to add the Step 2 ingredients. Reserve 1/2 cup of beans and set aside for later.

STEP 2 - Prepare Soup

  • Saute the onions and garlic with salt in olive oil starting with the onions first (add garlic after 3 minutes).
  • Add the carrot, red bell pepper, celery, coriander, and cumin. If needed, add water to steam the vegetables a bit.
  • Add this mixture to the beans in the saucepan. Let the soup continue to simmer.
  • Add the oranges, orange juice, red wine, molasses, red and black pepper, and lime juice.
  • Stir the soup, cover and let simmer for 10 minutes.
  • Puree the soup in a high-speed blender. If it's too thick, add more water and return to the saucepan.
  • Add the reserved black beans and the corn.
  • Serve topped with fresh cilantro leaves and corn chips (optional).

Notes

Use tangerines and tangerine juice for a sweeter soup.
Use more black and red pepper for a heartier soup.
Serve with a tablespoon of a Mexican Cheese blend as an option. You may also serve topped with some finely chopped avocado.