January 26th, 2014

Spicy Black Bean Soup

Spicy Black Bean Soup



If you’ve been reading my blog for very long, you probably know that I like full-flavored foods, including spicy foods and all kinds of ethnic dishes.  This Spicy Black Bean Soup calls for a lot of spices as well as jalapeños and two kinds of onions, so it’s loaded with flavor.  It’s made with dried black beans that must be soaked in water overnight before you start cooking them with the other ingredients.

Jalapeños can vary in intensity.  I have purchased some that weren’t very hot at all, and I have had others that were extremely hot, so be careful.  You  might want to taste a tiny little piece before you decide how much to put into your soup.  While it’s cooking, the jalapeño flavor will be distributed throughout the soup, especially if they are some of the really spicy ones.  If it ends up being spicier than you wanted it, just do a really thorough job of mashing up the beans with the potato masher.  That will make the soup thicker which will help to decrease the intensity of the jalapeños.


By the way, I had never served this soup with avocados until I photographed it.  I bought them because I knew they would look pretty on the soup, but after I took the pictures, I ate the soup with the avocados.  They were quite good together, so I ended up adding avocados to the list of ingredients.

Spicy Black Bean Soup

Remember. . . If you’re cookin’ DINNER, make sure it’s a WINNER!

Spicy Black Bean Soup

Posted under Mexican, Soups

2 Responses to “Spicy Black Bean Soup”

  1. You’re supposed to be able to tell by the skin.

    If it’s smooth and unblemished, like the one in your lovely photos, it should be mild. When they get wrinkly and blemished they get spicier.

    Sorta like people!

  2. Thanks for that tip, D.L. I will remember that the next time I’m shopping for jalapeños!

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