Spicy black bean soup with rich velvety broth. A delicious healthy soup that is hearty enough to serve for dinner. Easily vegetarian or vegan.
*HOW TO SOAK BLACK BEANS: Sort through the beans and pick out any small stones or debris. Place beans in a colander and rinse them thoroughly under cold running water to clean them. Put them in a big bowl and cover with cold water by two inches. Leave them in a cool place or in your fridge, to soak for at least 8 hours or overnight. Drain and rinse them and they are now ready to cook.
**DRY SHERRY SUBSTITUTES. If you can’t find dry Sherry use a dry red wine such as Cabernet, merlot, pinot noir or Zinfandel
***CHIPOTLE CHILI IN ADOBO SAUCE is a secret weapon for adding deep earthy flavor and spice to a soup, stew, sauce, dip or even slaw. Made from dried smoked jalapeño peppers that are rehydrated and marinated in purée of tomato, vinegar, garlic and spices, both the chilies. Be aware that the seeds are extremely hot. If you are at all sensitive to heat, I suggest you scrape the seeds out before adding chilies to the soup.
***SALT: As with any long-simmering soup or stew, it’s best to salt cautiously and mostly at the end because store-bought stock is generally salty and will only get saltier as the soup simmers and water evaporates.
This recipe was adapted from Julia Moskin’s The Best Black Bean Soup Recipe in the New York Times.
Keywords: black bean soup, black bean soup from scratch