I love soup.  And I LOVE beans.  Therefore, I love LOVE bean soup.

I have a great recipe for white bean soup, which is lovely in the fall and winter.  I’ll share it when the temperature drops below 70 degrees here in Nashville.  It might be a while.  Luckily, I have another great recipe for black bean soup, which is delightful all year round, but particularly in the spring and summer when fresh cilantro is in season.  Unfortunately, at this point in the season, my cilantro went to seed about 2 months ago, but I’m still making black bean soup anyway.

Here’s how to get some of this deliciousness at your house: (serves 4)

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon jalapeno pepper, minced
• ½ teaspoon chili powder
• ½ teaspoon paprika
• ¼ teaspoon season salt
• ¾ teaspoon kosher salt
• 3 cans black beans, drained and rinsed
• 3/4 cup dry white wine
• 2 tablespoons tomato paste
• 3 cups chicken broth

1)      Chop onion, garlic and pepper.

Please try to refrain from crying.  I find this to be the most difficult part of this recipe.

2)      Heat butter and oil in a large pot over medium heat.

3)      Drop in onion and let cook a few minutes until translucent.

Is there any better smell than sautéing onions?

Why, yes! It’s sautéing onions and garlic!

Oh my.

4)      Drop in garlic and pepper and cook for 1 minute or so.

5)      Add in chili powder, paprika and season salt and stir.

6)      Pour in drained and rinsed beans and stir.

7)      Pour in wine and tomato paste and stir.

Don’t tell my college years, but I don’t really like beer.    Although, I do use it in my chili, where it adds some wonderful depth of flavor.   So, if all you have is beer or if you prefer beer in your soup, by all means, please feel free to substitute beer for the wine.  In fact, I may try that next time.

8)      Add in chicken broth and stir.

I forgot to include the chicken broth in the group photo, but it’s a key player unless you want to eat refried beans, which are delicious, but a little too thick to eat as a soup.

9)      Cover and let simmer 15 minutes or so, until slightly reduced.

10)   Blend up that beany goodness until soup looks smooth and all large chunks have been obliterated.

This is my weapon of choice: an immersion blender.  Saves me a lot of spills and cleaning of pots, blenders, bowls, countertops, floors and ceilings.   Hot, liquid mixtures in a blender seem to get EVERYWHERE.  With an immersion blender, the mixture never has to leave the comfort of its pot and there is only one piece of equipment to clean.

11)   Add salt and pepper to taste.

12)   Serve this up with a healthy dollop of sour cream.

The sour cream adds an essential cooling element to the heat and gives just enough richness to the earthy dish.

Enjoy bean, soup, and bean soup lovers!

Y’all eat up,

Sugarlump