Soup season is upon us and there's nothing better than a filling spicy black bean soup. It has only snowed once here in Colorado and we've already made this three times, hope you love it too!
What you'll need:
2 TBSP olive oil
2 yellow onions, chopped
1 carrot peeled and sliced thin
6 cloves of garlic, minced
4 1/2 TSP cumin
1/2 TSP Cayenne
4 15 oz. cans of black beans
4 cups vegetable broth
2-3 TBSP Seed Ranch Smoked Jalapeño
1/4 cup cilantro as garnish
1 avocado as garnish
1 TBSP Seed Ranch Thai Green as garnish
- Heat the oil in soup pot, add vegetables and some salt (we used homemade celery salt) and cook for 10-15 minutes until onions are translucent, carrots are soft.
- Stir in garlic, cumin, cayenne, and Smoked Jalapeño hot sauce. Add broth and beans, simmer. Lower heat to achieve gentle simmer, cook for about 30 minutes. Then (this is the key to great black bean soup) separate out 4 cups of the soup and run it through the blender. Return soup to pot and add Thai Green hot sauce, more celery salt, pepper, and more Smoked Jalapeño if you want it spicier!
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