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Spicy Black Bean Soup

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For a crunchy topping to this flavorful soup, cut corn tortillas into strips, toss with a little oil, then bake at 350 degrees until crisp.

Source: Everyday Food, January/February 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Instead of soaking dried beans overnight, cover them with cold water by 2 inches in a pot; bring to a boil and cook 2 minutes. Remove from heat, cover, and let sit 1 hour. Or use 3 cans (15.5 ounces each) of black beans. Freeze leftover soup, up to 1 month.

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Reviews

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  • Hvujan
    7 OCT, 2011
    Amazing - Had it this week and it will be making a return appearance. I used canned beans as well and 2 cups of vegetable broth was enough to get it right. It's a filling meatless dish
    Reply
  • AngieBruce
    15 MAR, 2011
    This is one of my favorite recipes yet! So healthy and so delicious! Even my 8 year old daughter loves it and asks for it in her lunch for school. I use the canned black beans, and substitute 1/2 cup of white wine and 2 1/2 cups of water, instead of 3 cups of just water. I also use a couple extra cloves of garlic. Such a great recipe!!!
    Reply

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