This year’s Soup’s On was great and it was our biggest turnout yet! Thank you to everyone who bundled up and braved the cold to join us. It was a joy to gather with our community and catch up.
I know you’re all on the edge of your seats waiting for the big winner announcement. But first, I have to say that this year, the competition was tough. We had so many delicious soups in the running. They were all winners in my book. But one soup did rise to the top, and this year’s champion is… Erin Burch with her delicious Black Bean Soup!
The winner is….
Black Bean Soup
Inspired by this recipe! – Erin’s few modifications in italics
Ingredients
1 small yellow onion, chopped
1 cup diced celery (1/4-inch dice)
1 cup diced carrots (1/4-inch dice)
1 red bell pepper, chopped (I used sweet red Italian peppers)
1 poblano pepper, chopped (optional) (I used green bell pepper)
3-4 garlic cloves, minced
2 tsp EACH chili powder, ground cumin
1 tsp EACH smoked paprika, dried oregano, ground coriander
1 chipotle chili pepper in adobo, minced (I scraped out the seeds to mitigate heat a bit)
2 cups vegetable broth
4 15 oz. cans black beans (not drained), divided
1 14.5 oz. can fire roasted diced tomatoes
1 4 oz. can green chilies
1/4 cup cilantro, minced (2 TBS minced)
1 tablespoon lime juice
salt and pepper to taste
Topping Options: Pico de Gallo, Crema Mexicana or sour cream, lime juice, avocado, crushed tortilla chips, cilantro, shredded cheese, Cotija cheese, green onions, pickled red onions
1. Sauté vegetables: Heat oil in a soup pot over medium heat then add onion, celery, carrots, bell pepper and poblano pepper. Sauté until onions are softened, 8-10 minutes.
2. Bloom spices: Add garlic cloves, chipotle pepper, and seasonings (chili powder, cumin, coriander, smoked paprika and oregano); sauté for 1 more minute.
3. Bring to a boil: Stir in veggie broth and TWO cans beans and their juices. Cover, increase heat to high to bring to a boil.
4. Puree black beans: Blend remaining 2 cans beans (with juices), tomatoes (with liquid) and green chilies in a blender until smooth.
5. Simmer: Stir puree into the soup, reduce heat to medium/medium-low and simmer for 15-20 minutes, uncovered, stirring often.
6. Finish: Stir in the cilantro and lime juice. Add salt to taste. Serve hot with your choice of toppings.