Feaston is keeping a fairly steady pace of one new soup/souplikesubstance (aka stew) each week. There are a couple of reasons for that:
- They are WAY easy to make.
- You can make them ahead of time.
- It’s cold and crappy outside.
To warm our bellies as we drift into colder winter-like days, we tried spicy black bean soup.
Quick note before we get going here: You are going to need either a stick blender or a food processor in order to make this well.
When I was browsing through soup recipes this one really caught my eye, because Michelle and I love black beans. Anything Mexican-food related actually. However, the thing about this soup is that is doesn’t really eat like a meal. It eats like a soup. That’s why you are going to want the bread.
I talked this over with Michelle and we both agree the soup would not have been as good if it hadn’t been blended.
That said, here’s what you need:
- Two cans of black beans, drained and rinsed
- Two cans of dark red kidney beans, drained and rinsed
- 3 large carrots, chopped
- 1 sweet onion, diced
- 2 celery stalks, diced
- 1 garlic clove, crushed
- 3 tsp. cumin
- 1 tsp crushed red pepper flakes
- 2 Tbsp red wine vinegar
- 5 cups beef stock
- 1 cup water
Now, this is really easy. Take all of that stuff and put it in a Crock Pot. Press go.
I would recommend making this in the morning, so it’s ready by dinner time. Just before you are ready to eat grab you stick blender. Now, being very careful not to have lava hot soup fly everywhere, blend the soup in the Crock until it is pureed.
Serve with a nice dollop of sour cream and cilantro.