Matthew's Black Bean Soup

Submitted by Spice Boy

"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)."

 

• Ready In: 55mins
• Ingredients: 20
• Serves: 10

ingredients

• 29.58 ml olive oil
• 1 medium onion, peeled and chopped
• 2 carrots, peeled and chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 1 jalapeno, seeded and chopped
• 4 garlic cloves, peeled and minced
• 170.09 g ham, chopped (or up to 10 oz, from a smoked ham steak)
• 1.23 ml cayenne pepper (more or less to taste)
• 4.92 ml ground cumin
• 2.46 ml oregano
• 236.59 ml sherry wine (or substitute 1 C water plus 2 t sugar)
• 0.25 ml Worcestershire sauce
• 946.36 ml chicken stock (or vegetable stock)
• 3 (1275.72 g) can black beans, drained but not rinsed
• 311.84 g can corn, drained
• 425.24 g can diced tomatoes (with liquid)
• 113.39 g can chopped green chilies
• 1 bunch fresh cilantro
• salt and pepper

directions

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. 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. 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. 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. 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.

Reviews

[Sueski]

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. <br/><br/>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.<br/><br/>Gotta go...need another bowlful !! :)

 

[BrantB]

An annual favorite for our family I just made it again, and it is still awesome!

 

[55tbird]

This is wonderful!! Will be made often.

 

[joancole]

This was fabulous. Even though I forgot the cilantro.

 

[La Dilettante]

I'd had an almost-identical recipe but lost it, alas---great to see it here! I'm making it tonight! Because I don't "do" meat, I'll omit the ham, but chop some for my husband's bowl. That way everybody's happy! Muchas gracias, Spice Boy.