food / Recipes

Spicy Bean Soup

I have been having a cold for a few weeks now. Runny nose and cough…it is a nightmare. So the other day, my lovely neighbor realized I was not feeling very well and she brought me this delicious spicy soup she had made that made me feel so much better. I immediately had to ask her for the recipe. Since then, I have done it a couple times. If you like spicy soups and black beans, this is your soup for this winter. (This recipe is taken from Chicago Tribune.)

1 large red onion, diced
6 cloves garlic, crushed
3 tablespoons olive oil
1 ½ cups vegetable broth or water
1 can (15 ounces) solid-pack pumpkin
1 can (14.5 ounces) diced fire-roasted tomatoes
3 to 4 tablespoons mild chili powder, to taste
1 tablespoon pureed canned chipotle in adobo
½ teaspoon ground cumin
1 bag (14 ounces) frozen red, green and yellow pepper strips (or 2 cups thinly sliced assorted bell peppers)
2 cans (15 ounces each) black beans, drained, rinsed
1/2 teaspoon salt
1. Put onion, garlic and oil into a large saucepan or Dutch oven. Cook, stirring, over medium heat until onion is tender, about 10 minutes. Stir in broth, canned pumpkin, tomatoes, chili powder, chipotle and cumin. Stir in bell peppers; heat to a simmer. Cook, partly covered, over low heat, stirring often, about 20 minutes.

2. Stir in beans and salt. Simmer until heated through, about 5 minutes. Taste and adjust seasonings.


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