Hallie’s Black Bean Soup

One of my favorite things to cook over the weekend is a giant pot of soup! I use this massive batch as ready-made lunches for the upcoming work week, because let’s face it – those extra 15 minutes of sleep in the morning are well worth the preparation!  Last weekend, I went with a healthy and low-calorie vegetarian soup- Hallie’s Black Bean Soup.  I made up this recipe after trying a few different ways over the years, and found this to be my favorite (even despite this version not having a pork element).  It is absolutely addicting – these beans are spicy, flavorful, and hearty.  This recipe is also very open to substitutions and can be made to suit your tastes – no red peppers on hand? Use a green one!  Additionally, this soup is a healthy alternative to eating lunch out; 2 cups of black bean soup topped with cheese and a dollop of light sour cream is just 450 calories!  Bring it on!
 
 
Ingredients:
 
2 tablespoons vegetable oil
3/4 cup diced red onion
1/2 cup diced carrot
1/4 cup diced red bell pepper
2 tablespoons minced garlic
1 small Habanero pepper, diced 
4 (15 ounce) cans black beans
1 (15 ounce) can of petite diced tomatoes
4 cups chicken stock (sub vegetable stock for vegetarian recipe)
2 tablespoons apple cider vinegar
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon hickory liquid smoke
 
Garnish:
dollop of light sour cream
Monterey jack cheese
green onions
tortilla chips
 
To begin, prep your vegetables. 
 
 
Add the vegetable oil to a large pot over medium heat.  Add in the veggies, and cook for 15 minutes until the onion becomes translucent.  Season with salt and pepper.
 
 
While the vegetables are cooking, drain and rinse the black beans. 
 
 
Separate 3 cups of the black beans into a separate bowl and add 1 cup of the chicken (or vegetable) stock.  Mash the beans (or use a food processor) until broken down and thick.
 
  
 
When the veggies are ready, pour the mashed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot.
 
  
 
Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender.
 
 
Serve with shredded cheese, sour cream, and green onions! Oh yeah!
 
 
-Chef Hallie
 
Hallie's Black Bean Soup
Serves 6
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Total Time
1 hr 15 min
Total Time
1 hr 15 min
Ingredients
  1. 2 tablespoons vegetable oil
  2. 3/4 cup diced red onion
  3. 1/2 cup diced carrot
  4. 1/4 cup diced red bell pepper
  5. 2 tablespoons minced garlic
  6. 1 small habanero pepper, diced
  7. 4 (15 ounce) cans black beans
  8. 1 (15 ounce) can of petite diced tomatoes
  9. 4 cups chicken stock
  10. 2 tablespoons apple cider vinegar
  11. 2 teaspoons chili powder
  12. 1/2 teaspoon cayenne pepper
  13. 1/2 teaspoon cumin
  14. 1/2 teaspoon salt
  15. 1/4 teaspoon hickory liquid smoke
Instructions
  1. To begin, prep your vegetables.
  2. Add the vegetable oil to a large pot over medium heat. Add in the veggies, and cook for 15 minutes until the onion becomes translucent. Season with salt and pepper.
  3. While the vegetables are cooking, drain and rinse the black beans.
  4. Separate 3 cups of the black beans into a separate bowl and add 1 cup of the chicken stock. Mash the beans (or use a food processor) until broken down and thick.
  5. When the veggies are ready, pour the mashed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot.
  6. Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender.
  7. Serve with shredded cheese, sour cream, and green onions!
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