This soup has such a nice rich flavor to it and is better even the next day. No mess, no fuss, just chop your veggies and sauté everything in your stock pot. My kind of recipe!
I made this soup for my son Jarred who loves to eat foods with a ‘kick’ to it. I used a full teaspoon of chili powder, but you may want to start with a 1/2 teaspoon and add more to your own taste. Although my husband Charles said to me “wow – this has a kick to it”, he polished off his whole bowl!
A word of advice, if you’re planning to freeze the soup in individual containers, do it right away because when you turn around, there may not be any soup left!
I’d love to hear from you! What other ingredients do you add in your bean soups?
Please feel free to share your tips and ideas in the comments below:)
Maui Black Bean Soup
12 servings (1 1/4 cups per serving)
- 2 tbs. extra virgin olive oil
- 2 ribs celery, trimmed and coarsely chopped
- 1 large carrot, peeled and chopped
- 1 medium red onion, peeled and chopped
- 1 red pepper, seeded and chopped
- 1 green pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 tsp. dried cumin
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 – 1 tsp. chili powder, adjust the ‘kick’ to your taste
- 4 cups low sodium vegetable stock
- 2 – 19 oz cans black beans, drained and rinsed
- 1 – 28 oz canned diced tomatoes
- 1 cup corn niblets, frozen
- Sea salt and black pepper, to taste
In large stockpot, heat oil over medium heat. Add celery, carrot, onion, bell pepper and sauté until onion becomes translucent, about 8 minutes. Add garlic and spices and cook for another 2 minutes.
Add stock and tomatoes to the stockpot. Bring to boil and reduce heat. Cover and simmer for 30 minutes. Using a hand held blender, puree the soup slightly so that it remains a little chunky. Add the black beans and corn and simmer uncovered for another 15 minutes.