Sunday, April 11, 2010

Spicy Black Bean Vegetable Soup Recipe

"I love your vegetable beef soup but could you make a soup with a black bean flavor, you know, with a little more kick?"

And thus came about this recipe. Spicy Black Bean Vegetable Soup.
A little of this and a little of that and before you know it, you have a recipe. I like finding basic recipes and then twisting them just a bit. You know, adding the things that make it appealing to your taste or in this case, Aly's taste.

This simple recipe is easy to "kick up" and it will need kicking up if you like spicy. I made this one with more delicate palates in mind :)
I would definitely add more cumin, cayenne pepper (maybe a chipote adobo sauce) and hot sauce for the adult taste, garnish with some cilantro, a dollop of sour cream and a twist of lime and ahhhh. Cheese? Did someone say shredded cheddar cheese!
You get the idea. Make it your own.

Bon Appetite...

Spicy Black Bean Vegetable Soup


  • 2 cans black beans, drained
  • 1 can chili beans, puree
  • 32 ounce vegetable broth
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 8 oz dark beer, reserve 4 oz for your pleasure
  • 2 potatoes, chopped (optional)
  • 14 1/2 fluid ounces canned diced tomatoes
  • 1/2 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1 32 ounce bag frozen mixed vegetables
  • 3 celery ribs, chopped
  • 1/2 teaspoon hot sauce
  • 1 lb andouille sausage, sliced
  • 1/4 teaspoon cayenne pepper


1. Lightly brown sausage with onion, celery and garlic.

2. Add everything to a crock-pot or cooking pot & mix.

3. Cover and simmer for 4 hours.

4. Add puréed chili beans during last cooking hour. To thicken, if desired, remove lid during this time while continuing to simmer.


· Puree beans ahead of time and store in refrigerator.

1 comment:

Colleen said...

This sounds yummy!!!!!