Happy World Vegetarian Day! This Fiery Black Bean Soup is a variation of the soup I made last year for my Annual Gothic Dinner Party. Black beans have shown up in it several times since the deep, dark color of them are perfect for a spooky theme.
I almost always whip up a last minute soup with something form the pantry and throw it into the slow cooker to get warm while I get in my costume. Last year I used refried beans as the base. This time I used Pacific Organic Refried Black Beans. They are already creamy and have some seasoning to build on for your soup.
Pacific Foods sent me some of their refried and baked beans. I love the fact that they aren’t in cans and are organic to boot. I always have a few in my pantry for impromptu quesadillas, soups or a nice bean dip for a crazy weeknight dinner.
They are giving away a 12 of their vegan products for World Vegetarian Day so make sure to enter at the bottom of this post. I’m using Rafflecopter for this giveaway so
You can make this less spicy by leaving out the chipotle pepper or using a 1/2 teaspoon in place to the whole on on adobo. On the other hand if it’s not fiery enough for you add in an extra chipotle pepper.
Fiery Black Bean Soup
soy-free, gluten-free, no added oil
Makes 3 to 4 servings
- 1 (15.5 oz can) black beans
- 1 (13.6 oz container) Pacific Organice Refried Black Beans
- 1/2 cup water
- 1 chipotle pepper in adobo sauce
- 2 teaspoons green chilies
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon granulated garlic
- 1/8 teaspoon jalapeño powder
- zest and juice of 1/2 lime
- chopped cilantro, for serving
Combine everything in a blender except for the lime and cilantro. You can heat it up on the stove-top over medium heat for about 15 minute or in your slow cooker on high for 2 to 3 hours.
Before serving stir in lime juice. Garnish with lime zest and cilantro.
Decorate it with a cashew cream spider web, or with pureed salsa “blood drips” to give it that special Halloween feel.