Spicy Black Bean Soup with THE ORIGINAL Seasoning and Rub
We love this recipe any time of the year. It’s quick and easy to prepare with a few simple ingredients found in most kitchen pantries. Served with fresh toppings and baguette, this recipe easily serves a family of four for lunch or dinner. Enjoy!
Ingredients:
1 tablespoon olive oil
1/2 onion, diced
1/2 bell pepper, diced
1 stalk celery, diced
1 tablespoon tomato paste
2 tablespoons THE ORIGINAL Seasoning and Rub
2 chipotle peppers in adobo sauce, finely diced
2 cans black beans, rinsed
1 can diced tomatoes
2 cups chicken stock
2 cups ham or pork, cut into 1/2 inch cubes
1 cup whole kernel corn, frozen
1 teaspoon sea salt
2 tablespoons apple cider vinegar or lime juice
Garnishes:
2 tablespoon chopped cilantro or parsley
Red onion, finely diced
Sour cream or Greek yogurt
Cheddar cheese, shredded
Instructions:
In a large heavy pot, add olive oil, onion, bell pepper, and celery. Cook at medium heat until the vegetables are just translucent, about 5 minutes.
Add the tomato paste, THE ORIGINAL Seasoning and Rub, and the chipotle peppers. Stir until combined. Then add the black beans, diced tomatoes, and chicken stock. Stir to incorporate.
Puree a portion of the soup using an immersion blender. If you don’t have an immersion blender, you can slowly mash the black beans using a stainless steel potato masher.
Add the ham or pork, corn, and salt. Bring pot to a steady simmer.
Simmer until the soup has reached your desired thickness, about 30 minutes. If the soup becomes a little too thick for your taste, add some more chicken stock or water. If too thin, continue to simmer.
To finish the soup, stir in the vinegar or lime juice. Ladle soup into bowls and garnish with the cilantro or parsley, red onion, sour cream or thick Greek yogurt, and cheese. Enjoy!
Notes:
This is a very flexible recipe. If there’s too much heat or smokiness for your taste, leave out the chipotle peppers in Adobo sauce or you can substitute 1 jalapeno pepper, sliced.
