I’ve spent the last few weeks perfecting my black bean soup recipe. Now, I’m well aware of the risks associated with calling any recipe “the best”, and I suppose that’s as subjective a statement as any – but I really do love this soup! Here’s why:
- I like my food spicy, and this soup has just the right amount from the jalapeño and adobo sauce.
- The corn adds a touch of sweetness. I used fire-roasted corn from Trader Joe[s (love this stuff!)
- The red wine vinegar adds the perfect, if unexpected, finishing touch.
Black bean soup can be as be as easy (and cheap) as adding your favorite salsa to black beans and heating. But I think this recipe is more fun.
The Best Black Bean Soup Recipe
Yield: Serves 2 to 4
Prep Time: 5 minutes
Cook Time: 10 to 15 minutes
For this recipe, use whatever tomato-based salsa you have on hand.
1/2 red onion, chopped
15-ounce can black beans, drained
1/2 cup tomato salsa
1 small jalapeño, seeded and chopped
1 cup fresh or frozen corn (I used frozen fire-roasted corn)
1 small tomato, chopped (use half for soup and half for garnish)
1/2 teaspoon garlic powder
2 tablespoons adobo sauce (from a can of chipotles in adobo sauce)
1 tablespoon red wine vinegar
In a medium saucepan, saute onions in olive oil for about two minutes, until onions begin to soften. Add the rest of the ingredients and simmer over medium heat for 10 to 15 minutes.
Top with fresh tomatoes, sour cream, cheese or cilantro, if desired.