Ms. Venegas experiments with Mexican foods under the watchful critiques of her husband. The recipes need to pass a "when I was a kid" test.
What to eat? A quick black bean soup will work.
One night, my daughter browsed the pantry for a late-night dinner. Finally home from work and school, something to eat was required—and it had to be easy. Glancing at a can of beans gave her just what she needed.
She added her own ideas and came up with a spicy soup that is very satisfying. Try it and see if you can add this to your cooking repertoire. Your body will love you for it because the latest news is that black bean rocks.
The Latest Nutritional News
Beside all the benefits that legumes have, black beans carry the color-packed flavonoids. Eight extra flavonoids that equals red wines in anti-oxidants. It is in the black skin that these nutrients hold their punch.
The omega 3 fatty acids are 3 times stronger in the black bean than the rich red kidney bean. So reach for the black ones and get a new taste treat in the bargain.
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Cooked the Dried Beans
Since making pinto beans is my habit, I went to the Latino swap meet to buy pintos and bought a couple of pounds of black beans, as well. The vendor was very generous and threw in 4 heads of garlic.
The next day, I made a pot of beans and the soup, setting a bowl aside without the El Pato for my husband. El Pato is where the hot comes from.
- 1 1/2 cup chicken or vegetable broth
- 8 oz El Pato Mexican Tomato Sauce
- 1/2 tsp. garlic powder
- 2 tsp. chili powder
- 1/4 cup onion, minched
- 1 tomato, finely chopped
- 3/4 cup frozen petite corn
- juice of 1/2 lemon squeeze
- 1 tsp. ancho chili powder
- Cook 1 1/3 cups dried black beans cooked till tender. (If you need instructions on cooking dried beans, check out this tutorial.)
- Drain the beans and save a cup of liquid for adjustments later.
- Mash half of the beans and combine with the whole beans into a 3-quart pot. Or use drained canned beans if you prefer.
- Add the remaining ingredients.
- Adjust soup with bean cooking liquid if necessary. Heat till hot, and serve with tortillas warmed till slightly browned.
- Garnish with mozzarella cheese or sour cream.
For the HOT in Your Soup
The ancho chili pepper in this recipe was new to me. It is not too spicy and adds a flavor twist for a new taste experience. There is always a spice bottle of it in the pantry now.
© 2009 Sherry Venegas
Will You Try This Easy Black Bean Soup?
Sherry Venegas (author) from La Verne, CA on July 22, 2018:
It is tasty and variety is a welcomed change to the palate. Thanks for trying it out.
Glenn Stok from Long Island, NY on July 17, 2018:
I read your recipe last week and finally got around to making it yesterday. I left out the El Pato since I didn’t have it. I didn’t want it too hot anyway. Same as your husband, I guess. Lol.
Anyway Sherry, I’ve got to say that I loved it. I make a bean stew often, but making a black bean soup is a nice change for me. I’ll be making your recipe often.
Sherry Venegas (author) from La Verne, CA on December 21, 2017:
Liquid from cooking your own beans has no additives or extra salt. After draining a can of beans almost half the weight of what you paid for is gone. I make a pot of beans every few weeks and freeze it. There's not much in big round plump beans, but it's good dietary fiber.
Jackie Lynnley from the beautiful south on December 21, 2017:
I cannot stand canned black bean broth, (why is that?) and is what you cook better tasting? I know they are good for you and would love to try this.
My son uses the black beans drained and most of your ingredients cold as a Taco Salad and it is not bad but the soup idea with fresh beans sounds interesting and I do know they are nutritious.
Tim Anthony on January 15, 2015:
Very simple and easy to make black bean soup which is topped with protein-packed meal-in-a-bowl. Thanks for sharing such an healthy recipe!
peachy from Home Sweet Home on January 14, 2015:
I must try canned beans, usually bought raw
anonymous on September 01, 2012:
I think I will try this recipe because I'm all about black beans. Thanks for sharing!
Wayne from west vancouver BC Canada on December 17, 2011:
Beans are such a great food I will defiantly try this recipe!
Could be a bit "windy" afterwards though!
Tony Payne from Southampton, UK on November 21, 2010:
I love rice, I love beans, I love rice and beans, and black beans. Recipes sound good, might have to give them a try.
teatree on July 24, 2010:
That sounds tasty filling and healthy. The classic winter food to be eaten with some freshly baked bread!
poutine on December 04, 2009:
I will try it but will not put anything spicy in it, as my husband and I have sensitive stomachs.
wilddove6 on November 17, 2009:
Mmmmm...this recipe looks heavenly!
I love Black beans...they have a rich, smooth flavor.
And I love homemade soup!
This recipe is a winner, thank you so much!
Wing high five!
religions7 on April 12, 2009:
I'm a vegetarian, but I forget to eat beans as often as I know I should :( Thanks for reminding me...