Spicy Black and Red Bean Soup

Bold and Zesty Spicy Bean Soup Recipe from Morocco

| Servings: 6

Introduction

Spicy Black and Red Bean Soup is a hearty and flavorful dish that is perfect for a cold winter day. This soup is packed with protein and fiber, making it a nutritious and satisfying meal. The combination of black beans, red kidney beans, and a variety of vegetables creates a delicious and filling soup that is sure to please your taste buds.

History

Black bean soup has been a staple in Latin American cuisine for centuries. The addition of red kidney beans and other ingredients in this recipe adds a unique twist to the traditional black bean soup. This recipe has been adapted and modified over the years to create a flavorful and spicy soup that is loved by many.

Ingredients

1 tbsp vegetable oil
1.5 cups chopped onion
1.25 cups sliced carrots
2 cloves garlic, minced
3 cups chicken broth
2 tsp white sugar
1 (16 oz) package frozen shoepeg corn
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can Italian-style stewed tomatoes
1 (14.5 oz) can diced tomatoes, drained
1 (4 oz) can diced green chiles

How to prepare

Heat the oil in a large Dutch oven over medium-high heat until it is hot.
Add the onion, carrot, and garlic; sauté for 5 minutes.
Stir in the broth, sugar, corn, beans, tomatoes, and chilies; bring it to a boil.
Cover, reduce the heat, and simmer for 2 hours.

Crockpot version

This soup can also be prepared in a crockpot.
Combine everything in the pot, and cook on high for the first hour.
Turn the temperature down to low, and cook for 7 more hours.

Variations

For a vegetarian version, you can omit the chicken broth and use vegetable broth instead.
Add diced bell peppers, zucchini, or spinach for extra vegetables and flavor.
For a creamier soup, stir in a cup of coconut milk or heavy cream before serving.

Cooking Tips & Tricks

To add extra heat to this soup, you can add a diced jalapeno pepper or a dash of hot sauce.

- For a thicker soup, you can blend a portion of the soup in a blender or with an immersion blender before serving.

- Garnish with fresh cilantro, avocado slices, or a dollop of sour cream for added flavor.

Serving Suggestions

This soup is delicious on its own, but you can also serve it with a side of crusty bread or a green salad for a complete meal. Garnish with fresh cilantro, avocado slices, or a dollop of sour cream for added flavor.

Cooking Techniques

Sautéing the onions, carrots, and garlic before adding the broth and other ingredients helps to develop the flavors in this soup.

- Simmering the soup for a longer period of time allows the flavors to meld together and creates a rich and flavorful broth.

Ingredient Substitutions

You can use any type of beans in this soup, such as pinto beans, navy beans, or garbanzo beans.

- If you don't have shoepeg corn, you can use regular corn kernels instead.

- Feel free to customize this soup with your favorite vegetables and spices.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving.

Presentation Ideas

Serve this soup in a bowl with a sprinkle of fresh cilantro or a dollop of sour cream on top. You can also garnish with avocado slices or a squeeze of lime juice for added flavor.

Pairing Recommendations

This soup pairs well with a side of cornbread, a green salad, or a grilled cheese sandwich. A glass of red wine or a cold beer also complements the flavors of this dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of this soup contains approximately 250 calories. This makes it a filling and satisfying meal that is perfect for lunch or dinner.

Carbohydrates

This soup is a great source of carbohydrates, with each serving containing approximately 35 grams of carbs. The beans and vegetables in this soup provide complex carbohydrates that will keep you feeling full and satisfied.

Fats

This soup is low in fat, with each serving containing only 3 grams of fat. The vegetable oil used in the recipe adds a small amount of healthy fats to the dish.

Proteins

This soup is a good source of protein, with each serving containing approximately 12 grams of protein. The combination of beans and chicken broth provides a complete protein source that is essential for muscle growth and repair.

Vitamins and minerals

This soup is packed with vitamins and minerals, including vitamin A, vitamin C, iron, and potassium. The vegetables and beans in this soup provide a wide range of essential nutrients that are important for overall health.

Alergens

This soup contains no common allergens, making it a safe and delicious option for those with food allergies.

Summary

Overall, this Spicy Black and Red Bean Soup is a nutritious and delicious meal option that is perfect for a cold winter day. It is packed with protein, fiber, vitamins, and minerals, making it a well-rounded and satisfying dish.

Summary

Spicy Black and Red Bean Soup is a delicious and nutritious meal option that is perfect for a cold winter day. Packed with protein, fiber, vitamins, and minerals, this soup is a filling and satisfying dish that is sure to please your taste buds. Enjoy this flavorful soup with your favorite garnishes and sides for a complete and satisfying meal.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a cold and rainy day, much like today actually, when I stumbled upon it in an old cookbook that had been passed down to me from my own grandmother. The pages were yellowed with age and the ink was faded, but as soon as I read through the ingredients and instructions, I knew I had to give it a try.

The recipe was for Spicy Black and Red Bean Soup, a hearty and flavorful dish that was perfect for warming up on a chilly day. I had never made anything quite like it before, but I was excited to test out my culinary skills and see if I could do it justice.

I gathered all the necessary ingredients from my pantry and set to work in the kitchen, following the instructions carefully and adding a pinch of this and a dash of that to enhance the flavors. As the soup simmered on the stove, the aroma of cumin, chili powder, and garlic filled the air, making my mouth water in anticipation.

After letting the soup cool for a few minutes, I ladled it into a bowl and took my first taste. The combination of the black and red beans, the diced tomatoes, and the spicy seasonings was absolutely delicious. It was like a party in my mouth, with each spoonful bursting with flavor and warmth.

I couldn't wait to share my creation with my family, so I called them all to the table and served them each a steaming bowl of the Spicy Black and Red Bean Soup. They all took their first bites and their eyes lit up with delight. It was a hit!

From that day on, the Spicy Black and Red Bean Soup became a staple in our household. Whenever the weather turned cold or someone was feeling under the weather, I would whip up a batch of this comforting soup and watch as my family's smiles grew wider with each spoonful.

As the years passed, I continued to make the soup, tweaking the recipe here and there to suit my family's tastes. Sometimes I would add a little more heat with some extra jalapenos, or I would throw in some corn and bell peppers for added texture. No matter how I changed it, the soup was always a hit.

I began to share the recipe with friends and neighbors, who would often ask me for a copy after tasting it at a potluck or dinner party. I was more than happy to pass it along, knowing that it would bring them as much joy and warmth as it had brought me.

The Spicy Black and Red Bean Soup became my signature dish, the one that everyone associated with me and my love of cooking. It was a recipe that had been passed down through generations, each cook adding their own personal touch to make it their own.

As I sit here now, looking back on that rainy day so many years ago when I first discovered the recipe, I am filled with gratitude for the joy and memories it has brought me. Cooking has always been a passion of mine, a way to express my love and creativity, and the Spicy Black and Red Bean Soup is a shining example of that.

I hope that one day, when I am no longer here, my grandchildren will continue to make this soup and share it with their loved ones. I know that the recipe will live on, bringing warmth and comfort to all who taste it, just as it has for me. And that thought brings a smile to my face.