This black bean soup is inexpensive, simple, spicy and scrumptious. It’s also a great vegetarian option.
- 4 lbs black beans
- 1 1/2 diced red onion
- 1/4 cup chopped pickled jalapeno slices
- 2 TBL sugar
- 2 TBL red wine vinegar
- 12 cloves garlic, minced
- 1 1/4 tsp salt
- 1 1/2 tsp cyenne pepper
- 1 TBL chili powder
- Sour cream
Cook black beans. Add remaining ingredients except for sour cream. Bring the soup to a boil, then cover, reduce heat to low and simmer for one hour. Add water if necessary.
Optional: Remove some of the soup, we usually do a quarter to half of it and place by small batches into a blender and blend, then add back into the pot of soup.
Garnish with sour cream. (Don’t skip this!)