This soup is similar to a chilli, with an option to keep it at the consistency you prefer. We love the combination of spices; roasted red peppers add a touch of silkiness to the spicy tomato broth.
Spiced Black Bean Soup
1/4 cup olive oil
1 large white onion, chopped
1 cup chopped celery
1 cup chopped carrots
4 tsp salt
1 large can tomato juice (we used Heinz 1.36L can or 46 oz.)
1 396ml can whole or crushed tomatoes
1 500ml jar roasted red peppers, drained
3-4 cups water or broth, depending on desired consistency
2 tsp cumin powder
1 tsp paprika
1 tsp chipotle
1/2 tsp white pepper
2 tbsp sugar
4-5 cups cooked Flourist Black Beans
1 tbsp dry parsley
1 tbsp dry oregano
2 tbsp lime juice
1 bunch fresh cilantro, chopped
Heat the oil in a large soup pot. Add the chopped onion, celery, carrots and salt and cook until it starts to sweat, 5-6 minutes. While the vegetables cook, combine the canned tomatoes (and their juice) with the drained red peppers in a blender. Blend well.
Add the tomato juice and the tomato and pepper mixture to the vegetables along with the water or broth, cumin, paprika, chipotle, white pepper and sugar. Bring to a light boil and simmer for 10 minutes. Add the cooked Flourist Black Beans and the dried parsley and oregano and cook for 10 more minutes to let the flavours develop.
5 minutes before serving, add the cilantro and lime juice. Taste to adjust salt and add freshly ground black pepper if you desire. Serve hot with crumbled cheese, green onions, and more fresh cilantro or parsley.
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