Lately we’ve been making a lot of pureed soups. They’re a great way to sneak lots of different vegetables into a super tasty dish. Plus they’re easy to make and easy to clean up! Today’s black bean soup recipe is a perfect example. Kelli dreamt up the recipe, though I’ll take credit for the addition of the corn, which makes for a nice sweet touch to the dish.
Black Bean Soup
Makes 2-3 servings
Ingredients
3 strips bacon
1 small onion, diced
1 garlic clove, minced
1/2 tsp ground cumin
1/4 tsp ancho chili powder
1/2 cup diced tomatoes with liquid (from a can)
1/4 cup corn kernels, plus extra for garnish
1 15.5-oz can black beans, rinsed
2 cups GF chicken stock
Salt and pepper to taste
Steps
1. Cut the bacon strips in half, then cook in a medium saucepan until crispy. Remove the bacon and set aside. When cool, crumble.
2. Saute the onion and garlic in the bacon fat over medium heat, until the onions are soft and translucent.
3. Add the spices and saute for 30 seconds more.
4. Add the tomatoes, corn, beans and chicken stock, plus 2/3 of the crumbled bacon, and puree with an immersion blender.
5. Bring to a boil, turn the heat down to simmer and cook uncovered for 15-20 minutes, until reduced by at least 1/3 and until the soup reaches the desired consistency.
6. Season to taste with salt and pepper.
7. Serve, garnishing each bowl with corn kernels and crumbled bacon.
Enjoy!
This recipe is: gluten-free, dairy-free, egg-free, peanut-free, tree-nut-free, shellfish-free, fish-free, refined-sugar-free.
The recipe is easily made vegetarian by omitting the bacon and using vegetable stock in place of chicken stock, but I’ll admit…the bacon really adds another dimension to the flavor.
– Pete
P.S. In the interest of bloggerly love, we’ve also posted this recipe over at Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday post.
I need to get an immersion blender! I always use my VitaMix and that doesn’t work with hot soup. I have to let it cool or mix it with something cold (which is how I make my soup stock). What a great idea to use beans. Normally my pureed soups are made with squash, potatoes or beets, but never beans. Will have to try this. Love the photos. You’re really a good photographer, Pete (or Kelli is).
Have a nice weekend. Last day for skiing at Mary Jane on Sunday. We’re going to milk it for all we can get.
=)
Melissa
This sounds great! We often do a “smashed” bean that is so tasty, but never thought to make a black bean soup! I am going to have to try this out soon!!
Okay, this soup definitely bumps up my need to replace my immersion blender. Since it died, I’ve tried my regular blender and each time it’s been a complete disaster! We’ll be near Bed, Bath & Beyond tomorrow, so I think we’ll stop by and I’ll use one of their great coupons. And then I’ll make this soup immediately! Love the close-up with the pieces of corn and bacon. If that doesn’t make someone want to make this soup immediately, I don’t know what would. Thanks, Kelli and Pete!
Shirley
An immersion blender if a must-have! I can’t tell you how often we use ours. It’s one of our go-to kitchen gadgets. (And it’s easier to clean than a blender…)
Cheers, Pete
I need to get me one of those blenders now. 🙂