Easy. Delicious. Nutritious. YUM.

Don't LOOK away.

I promise you that this is so worth the whopping $10 (if even) you'll spend! Your tummy will thank you. Your Boyfriend, Girlfriend, Husband, Wife, Children, Aunt, Uncle, you know- the family peeps- will THANK YOU! 

This recipe is AMAZING. It's Vegetarian. You could save it for a Meatless Monday Meal, or you could trust me when I tell you that this is MOUTHWATERING YUM and go to the store NOW. No Really, Right NOW.  It's fine I'll wait. I will be here when you return.

It has a spicy sweet flavor and is perfect with a dollop of daisy and some fresh cut green onions.

Spicy Black Bean Soup

Recipe Notes: This soup freezes extremely well. Just place in ziplock freezer bags, and freeze! Also, yes you could use the vegetable stock in the quarts...but I seriously love the flavor the BTB Vegetarian No Chicken Base adds!

ingredients:

3 tablespoons olive oil
2 large white onions, chopped
4 large jalapenos, minced
1 large shallot, minced
5 garlic cloves, minced
2 1/2 tablespoons cumin
2 tablespoons chili powder
2 teaspoons white pepper
2 teaspoons dried oregano
6 (14.5 oz) cans low sodium black beans (4 cans drained & rinsed, 2 cans with liquid)
6 cups water, plus 3 tablespoons Better Than Bouillon Vegetarian No Chicken Base

directions:

In a large heavy bottomed stock pot, over medium high heat, add olive oil, onions, jalapeno, shallot and garlic. Sauté until translucent.

Add spices and mix until well combined. Cook for 3 minutes more.

Add beans and broth (water + better than bouillon), bring to a simmer. Simmer until soup has thickened slightly, about 40-45 minutes.

Using an immersion blender (or using the transfer 1 cup at a time to a blender method and back to the pot method), blend about half of the soup until smooth.

Serve with a scoop of sour cream, green onions, and maybe even a grilled cheese!

Novice Chef Blog Original

P.S. This Spicy Black Bean Soup is Gluten Free, Vegan, and even Ass Friendly.