Black bean soup – I was introduced to this recipe in a magical place, often referred to as “Trader Joe’s”. If you’ve ever been to this quaint grocery store, you know it specializes in affordable store brand foods, and is well known for its frozen and packaged foods.
In every store there is a tasting section where you can sample some of their featured foods. On this particular day, the store had a black bean soup to sample that was particularly delicious. I bought the ingredients to make the soup that were on display at Trader Joe’s and headed home to recreate it for lunch. In my recreation attempt, I came up with an even better tasting black bean soup recipe.
Find your closest Trader Joe’s: https://www.traderjoes.com/stores
Tip: The beauty of this recipe lies in it’s contrasting textures and variability of heat. Have fun with it and enjoy!
This recipe goes to show that semi-homemade recipes with minimal ingredients can give you all of the flavor and comfort you hope for in a meal.
The soup will keep in the fridge for 4-5 days. You can also store the soup in the freezer. I like to store meal sized portion in plastic freezer bag. Then when I’m craving my favorite black bean soup I move it from the freezer to the fridge (to let it thaw) and them warm it on the stove or in the microwave.
All of these ingredients can be found at Trader Joe’s or whatever grocery store is in your local area.
Tip: The beauty of this recipe lies in the contrasting textures and variability of heat. Have fun with it and enjoy!
Tip: The corn chips are essential to this recipe. Break them into smaller pieces or leave them whole, but don’t leave them out!
Even though I’m pretty adamant about adding corn chips to this recipe, some house favorites soup toppers include turkey bacon, sour cream, cilantro and croutons.
Tip: This soup is even better the next day! Make sure to save some for later.
Black Bean Soup
- 2 16 oz Can of black beans
- 1 Box black bean broth
- ¼ Cup Corn chutney
- 3 Tbsp Chili flakes
- 3 Tbsp Chili pepper
- 2 Tbsp Garlic salt
- 3 Tbsp Smoked paprika
- ½ Cup Fresh cilantro
- Corn chips
- Optional: bacon
Heat oil in a large pot over medium-high heat. Saute onion and garlic for 5 minutes.
In a soup pot or large saucepan add black bean broth
Let simmer on medium for 5 minutes
Stir in 2 cans (15 oz) of black beans (drained), corn, chili flakes, garlic salt and smoked paprika
Let simmer on low heat for 15 minutes
Serve in soup bowl topped with corn chips and fresh cilantro