Feeling Chili? Have Some Black Bean Soup

soup? chili? either way, good stuff

Is this soup or chili? I keep changing my mind. It’s got a flavorful broth like a soup, yet it’s chunky and spicy like a chili. It’s so confusing. What really made this soup/chili for me were the fire-roasted diced tomatoes. I stumbled across them at the grocery store and was immediately intrigued. They even have char marks! And they added the right amount of smokiness. I thought about adding small pasta to this, which would make it more like a Mexican pasta fagioli. But I suppose you could also add ground beef or turkey, which would definitely make it more like chili. See – with so many possibilities, who cares what it’s called!

Black Bean Vegetable Soup (or Chili)
– ½ of a yellow onion, chopped
– 2 celery stalks, chopped
– 2 carrots, chopped
– 2 teaspoons of dried oregano
– 1 teaspoon of dried cumin
– ½ teaspoon of red pepper flakes
– 1 teaspoon of minced garlic
– 1 19 oz can of black beans, rinsed & drained
– 1 14.5 oz can of fire-roasted diced tomatoes
– 1 cup of vegetable (or chicken) stock
– 1 bay leaf
– 1 to 2 tablespoons of tomato paste
– Tabasco hot sauce
– Salt and pepper
– Olive oil

In a large pot, heat a tablespoon of oil on medium heat. Add the onion, celery and carrot, and cook until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes and minced garlic and cook until fragrant. Add the black beans, diced tomatoes, veggie stock, bay leaf, tomato paste and about 3 cups of water, plus a few squirts of hot sauce, and simmer at least 30 minutes, or up to 2 hours. Remove the bay leaf and season to taste with salt and pepper. Ladle into bowls and eat.

5 Comments on “Feeling Chili? Have Some Black Bean Soup”

  1. Yummy! Sound delicious.

  2. Caroline says:

    It actually has been a bit chilly here, so YES, I would love some chili! Sounds delicious. Have a great weekend. 🙂

  3. Looks great. I never get tired of chili.

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