In the fall one of my weeknight go-to meals is soup. It’s mostly a combine and simmer effort which is perfect after a day at work and the diminishing light of the day.
Black Bean Soup
Prep time: 15 minutes
Total time: 75 minutes
- 1 Tbsp. olive oil
- 1/2 medium red onion, 1/4″ dice
- 2 Tbsp. dark brown sugar
- 1 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 1/2 tsp. ground coriander
- 1 tsp. minced garlic
- 1 14.5 oz. can fire-roasted diced tomatoes
- 1 15 oz. can tomato sauce
- 1 6 oz. can tomato paste
- 2 cup chicken broth
- 1/2 cup orange juice
- 2 15 oz. cans black beans, drained and rinsed
- kosher salt and black pepper
- yogurt, diced avocado, chopped cilantro (optional)
- Heat oil in a dutch oven over medium heat until shimmering. Add onions and a generous pinch of salt. Cook for 3 to 4 minutes until tender. Add brown sugar, spices and garlic. Stir to combine and heat until fragrant; 1 to 2 minutes.
- Add tomato products, broth and orange juice. Stir until tomato paste is incorporated. Reduce to a simmer and cook for 30 minutes, stirring occasionally.
- Add black beans, stir to incorporate and cook for 20 more minutes. Beans should be heated through and slightly softened.
- Taste for seasoning; adjust if needed. Serve with in a bowl with your choice of toppings.
This recipe is based on one I found while sorting through the stack of recipes that get printed out, made once and forgotten. I’ve tweaked the original recipe to match my preferences and written up my version of the instructions.
The original recipe apparently came from Southern Living magazine circa 2008.