This polar vortex just makes me want to eat spicy food. Anything that will heat my insides while not freezing the rest of me. Black bean soup is wonderful for these purposes. It’s hearty and spicy and is sure to warm you up on a day like today. My version is not vegetarian. Although, you can leave out the spicy chorizo if you add cumin and red pepper flakes. The bacon can be subbed with butter and salt. It’s not the same but you will get a similar result.
I used dried beans here but it’s important if you do so to save some of the cooking water. I usually save 2 cups, and not for the volume. Black beans contain a natural thickener that will give your soup the thick texture for which black bean soup is famous. There really is no substitute for it. If you don’t have your cooking water, you can try a 1:1 slurry of 1 Tablespoon of corn starch and water.
Black Bean Soup
- 3-4 slices bacon sliced into 1/2 inch pieces
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 3 carrots, chopped
- 2 stalks celery, chopped
- 1 jalapeno, stem and seeds removed, chopped
- 1/2 lb chorizo, browned
- 2 cans or approximately 1/2 lb dried beans cooked in water
- 2 cups bean cooking water or canning liquid from the beans
- 2 cups chicken stock or veggie stock
- 1/2 cup sour cream
- 1 dried ancho chile, ground (about 1 Tablespoon)
In a large pot over medium heat, brown the bacon until it has started to release some of its grease. Add the onion, sauté until translucent. Add the garlic, and cook for about 1 minute. Add the remaining vegetables and sweat for 2-3 minutes.
Add the black beans and the reserved cooking liquid. Add the chicken stock, and bring to a simmer. Add the sour cream and ancho chile powder. Stir until well incorporated. Allow the soup to simmer for 30-40 minutes before serving. Serve with cheese, sour cream, cilantro leaves, a squeeze of lime juice and tortilla chips.
