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Hot, Hot, Hot Black Bean Soup

I love, love, love black bean soup. This spicy version is so yummy and satisfying, you'll find you make it all the time.

2-3 cloves fresh garlic, thinly sliced
1 dried red chili, crushed
1 teaspoon minced fresh ginger
1 red onion, diced
sea salt
1 carrot, diced
1 cup butternut squash, diced
1 cup fresh/frozen corn kernels
2 cups cooked black turtle beans
5 cups spring or filtered water
2 scallions, thinly sliced on the diagonal, for garnish

Place oil, garlic, chili, ginger and onion in a soup pot and turn the heat to medium.

When the onions begin to sizzle, add a pinch of salt and saute for 2 minutes. Stir in carrot and squash, a pinch of salt and a generous sprinkle of mirin. Saute until just shiny with oil. Add corn and beans and stir gently. Add water, cover and bring to a boil. Reduce heat to low and cook for 30 minutes. Season to taste with salt and simmer for 5 minutes more. Serve garnished with fresh scallions. 

Makes 5-6 servings.


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