I love black bean soup, and this recipe loves me (and you) too with nutrient dense vegetables, lime, nutmeg, pepper and chili for a touch of heat. And of course black beans, a fiber-protein power combo. This recipe makes a flavorful thick soup perfect for a snowy day.
I live with an unapologetic carnivore, so the addition of uncured bacon (which at least eliminates nitrites) or turkey bacon vs going for a vegan version (my preference for mind and body) is always a weighty decision. For this go-round, as my husband and I have been doing some happy-lovely bonding lately, it’s bacon! I used 3 trimmed slices of Applegate naturals uncured Sunday bacon. This recipe would still be thick and flavorful in it’s vegan version if you skip the bacon and sauté the vegetables in olive oil. I also used Full Circle organic vegetable broth as I’m just getting into the soup swing and don’t have my own made yet.
All vegetables are organic – important for these particular veggies as several of them are on the dirty dozen list.
Spicy Corn and Black Bean Soup Recipe
- 3 slices uncured bacon or turkey bacon, trimmed of fat and sliced (optional – for a vegan version, sauté vegetables in 1 Tbsp olive oil over low heat)
- 4 med stalks of celery, tops on, chopped
- 4 med carrots, chopped
- 1 red onion, chopped
- 1/2 spanish onion, chopped
- 1 3/4 cups organic black beans, soaked overnight, rinsed several times
- 2 cups vegetable stock
- 4-6 cups clean water
- 1 cup frozen organic corn
- 1 small bunch fresh cilantro
- 1-2 tsp ground nutmeg
- 1-2 tsp fresh ground black pepper
- juice of 1/2 lime
- chili pepper heat to taste – I used a Tbsp Sambal Oelek (a Thai chili paste – make sure you get one without sulfites if you are sensitive)
Toss bacon into heavy soup pot, add onions, carrots, celery and simmer over medium heat, stirring occasionally, until onions are soft and slightly golden – about 10 minutes. If you are skipping the bacon, sauté the above in a Tbsp of olive oil. Add black beans, stock, nutmeg, black pepper and water. Simmer until beans are soft – 1-2 hours. Add lime juice, corn and half of chopped cilantro. Add chili to taste: add it slowly and taste until you reach desired heat. You can always make your soup more spicy, but once you overdo it, sorry you’ve got practice in tolerating extra heat.
Simmer all for another 10 minutes, top with remaining cilantro and enjoy warm.
- Serves 4 – makes 2 quarts.
- 45 minutes to prep, 2-3 hours to cook.
- Freezes well.
I would say the secret to this soup is the flavor combo of nutmeg, lime and chili – yum. What are your favorite ingredients for a black bean soup?