One of my favorite things to eat for lunch or dinner on a cold day is black bean soup!
I guess it all goes back to when I was working in Newport Beach.
There was this little restaurant tucked away in between industrial offices in the harbor. It was a hard to find place if you hadn’t been there with someone who knew where they were going. You had to walk through the kitchen in order to get to the 8 tables on the back patio area, which was the only area to sit. There was an elderly woman who was the waitress. (I’m sure she was also the owner). You had to have a ample amount of time for lunch because the sweet woman was a slow walker (this all added to the wonderful charm of this restaurant). Anyways, I digressed. They had the best black bean soup there! Everytime I went I would always think to myself, I’m going to order something different this time, but I never did, I always had their black bean soup. It was just that good! No, it was great! Sadly, the restaurant closed and I was then determined to come up with a recipe to come as close as I could to my beloved black bean soup.
After making several black bean soups this is the one I like the best. I’m planning on making a fresh bean version, if I can ever remember to soak the beans the night before!
- 2 15oz cans of organic black beans
- 2 garlic cloves, chopped
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 4 shakes of Tabasco
- 2 teaspoon olive oil
- ¼ teaspoon ground chili chipotle, optional
- ⅓ cup salsa
- ¼ teaspoon salt
- Soup Toppings
- Red onion, chopped, optional
- Sour cream, optional
- Cilantro, chopped optional
- Place olive oil and garlic in a saucepan on medium heat. Sauté 2 minutes.
- Add beans, garlic powder, pepper, Tabasco, chile chipolte, and salt. Cook until the beans have softened about 8 to 10 minutes.
- Using a hand immersion blender or a blender, blend to your desired smoothness. If you like the soup very smooth add the salsa prior to blending.
- Add salsa. Continue to cook on medium for another 12 minutes, stirring occasionally.
- Serve with sour cream, chopped red onions, and cilantro.