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Cooking the Magazines: Smoky Black Bean Soup

Cooking the Magazines: Smoky Black Bean Soup

Natalie McLaury considers herself a bit of a hoarder when it comes to magazines. Never one to pass up a good deal on a subscription, it’s to the point where she now finds herself receiving a magazine in the mail several times a week. Most of the time, she rips out pages of recipes but fails to actually create the recipe in her kitchen. Not anymore! Join Natalie as she cooks the magazines.
By Natalie McLaury

Soup season has arrived. I enter Winter kicking and screaming, but if there’s one thing I love about the changing temperatures, it’s soup season. I love sitting with a big bowl of soup and some bread to dip in it, usually sitting under an electric blanket. Soup is great because it’s often relatively simple, relatively healthy, and can be made in big batches, perfect for leftovers. Oh, and it’s WARM!

This particular soup recipe was sent to me by my cousin Lori. I doubled the recipe (my version below) and used only 1 can of fire-roasted tomatoes instead of two because I was worried it would be too spicy. The flavor was good and I don’t think extra spice would’ve been bad, so feel free to use two cans of fire-roasted tomatoes instead of one of each!

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Like any good soup, this was easy (literally just dumping a bunch of ingredients in a pot and heating), healthy, and made 4-5 servings. Break out the electric blankets and the stockpot…it’s soup season!

What’s your favorite soup? Any I should try this Winter?

Smoky Black Bean Soup
Prep Time
Cook Time
Total Time
A smoky black bean soup topped with salsa
Recipe Type: Soup, Main Dish
Serves: 4-5
  • 2 (15 oz) cans black beans, rinsed and drained
  • 2 cups water
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup chipotle salsa (I used a jalapeno salsa)
  • 2 tsp ground cumin
  • for the salsa-
  • 1 cup diced peeled avocado
  • 1 lime
  • 4 tbsp finely chopped fresh cilantro
  • ¼ tsp salt
  1. Place beans in a medium saucepan. Using a potato masher, mash beans slightly. Stir in water, diced tomatoes, salsa, and cumin.
  2. Cover and bring to a boil over high heat. Reduce heat and simmer for 8 minutes. Uncover and cook 2 minutes, or until soup is slightly thickened.
  3. In a small bowl, place avocado. Grate rind from limes and squeeze juice from lime into bowl. Add cilantro and salt. Toss gently.
  4. Ladle soup into bowls. Top with avocado mixture and sour cream, if desired.
from Cooking Light
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