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    You are in: Home / Recipes / Matthew's Black Bean Soup Recipe
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    Matthew's Black Bean Soup

    Matthew's Black Bean Soup. Photo by Spice Boy

    1/1 Photo of Matthew's Black Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Spice Boy's Note:

    An old friend found this recipe that I gave to her over 10 years ago. I came up with the recipe to copy a version at a cafe near UNM while I was in college. I made a few updates, but it's just as tasty as I remember. Fresh cilantro is essential for garnish - it add such a nice bright flavor to this hearty, earthy soup. I used to make it every year for Dia de los Muertos (Day of the Dead, November 2nd - the Mexican holiday similar to Halloween).

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    Units: US | Metric


    1. 1
      Heat the olive oil in a large stock pot. Add the chopped fresh vegetables except the garlic (onion, carrot, green and red bell peppers, and jalapeno). Saute over medium heat until vegetables are softened, about 10 - 12 minutes.
    2. 2
      Stir in the garlic, the chopped ham, the cumin and the cayenne pepper and saute an additional 3 - 5 minutes, until garlic is softened and spices are toasted.
    3. 3
      Deglaze the pan with the sherry, and add in the black beans (for a thicker soup mash about 1 cup of the beans before adding). Also add the corn, tomato, and green chiles. Stir in the chicken stock, adding extra to cover if necessary. Bring the mixture to a boil and stir in the oregano.
    4. 4
      Lower the heat and bring the soup to a low simmer. Simmer the soup, partially covered for about 45 minutes, or until the desired consistency is reached (add more liquid if too much boils away). Stir in one-third to one-half of the cilantro.Taste for seasoning, adding more salt and pepper as desired. Reserve the rest of the cilantro for serving.
    5. 5
      Serve with your choice of fixins: fresh chopped cilantro, hot flour tortillas, shredded Colby-jack cheese, chopped onion or scallion, hot sauce, and/or sour cream.

    Ratings & Reviews:

    • on April 27, 2011


      Delicious and full of flavor! I couldnt figure out how much oregano to put in (included in directions but not in the ingredients list). I added about 1/2 tsp, which seemed to 'work'. Served it with toasted tortillas and cornbread. Toppings: Sour Cream/Cilantro.

      It did seem to be a bit on the hot/spicy side, so if you dont like spice, you might want to add some of the heat after tasting.

      Gotta go...need another bowlful !! :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 27, 2011


      This is wonderful!! Will be made often.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2011


      This was fabulous. Even though I forgot the cilantro.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Matthew's Black Bean Soup

    Serving Size: 1 (307 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 364.8
    Calories from Fat 54
    Total Fat 6.0 g
    Saturated Fat 1.2 g
    Cholesterol 11.7 mg
    Sodium 417.6 mg
    Total Carbohydrate 41.9 g
    Dietary Fiber 10.6 g
    Sugars 7.5 g
    Protein 16.7 g

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