Sunday, November 17, 2019

Black Bean Tomato Soup

It has gotten chilly in Florida (I could do without that!) and soup weather is here. I've really been amiss with not getting things posted and hope you know I'm still here cooking away. This black bean soup seems lengthy but most of the ingredients are spices and canned goods. This has an amazing flavor that I think you'll love. Go ahead, get out your soup pot and get to cooking.

  • 1 medium red onion, peeled and diced
  • 1 tablespoon minced garlic
  • 1 jalapeno, seeded and diced
  • 1 tablespoon cumin
  • 2 teaspoons oregano
  • 2 teaspoons maple syrup
  • 1 teaspoon black pepper, freshly ground
  • 1/2 cup dry white wine
  • 2 1/2 cups vegetable stock
  • 2 (15 ounce) can's diced tomatoes, fire-roasted
  • 1 28-ounce can crushed tomatoes
  • 3 cans black beans, drained
  • juice from 1 lime
  • handful of chopped cilantro (or more to taste)
  • corn tortilla chips to serve along

Heat 2 tablespoons water in a heavy dutch oven over medium heat. Add the diced onions and cook, stirring occasionally, until translucent. About 5 minutes.

Add garlic, jalapeno, cumin, oregano, maple syrup and black pepper. Stirring constantly for a minute.

Add the wine, stock, all the tomatoes and black beans to the pan. Give it a good stir.

Bring to a boil, then reduced heat to medium-low and let simmer about 30 minutes.

Squeeze in juice of a lime and taste. If you want more lime you can add it now or per serving.  Sprinkle with cilantro. I reserved some cilantro and a lime slice for each bowl.

This was so good. It's not a super thick soup. You could always add less broth or puree some of the soup to thicken it up. We loved the flavor and texture.