Are you ready for simple food after you finish the holiday feasting? How about a pot of well seasoned black bean soup? That’s what I made this morning and it does smell good – onions, garlic, peppers, cumin all melding together with black beans, celery, bell pepper and a pinch of thyme. With a plop of sour cream and a squeeze of citrus, I’m talking supper!Along with my recipe, I’m sharing one from reader Pat Kellison. This tried & true soup is decades old and has been given “two thumbs up” ratings through the years. It’s enhanced by Tabasco, beer and Adobo seasoning. 

Now, as I’ve told you before, soup and stew recipes are not set in stone, so do your own thing here. Use the recipes as guides….

Oh, and one more thing. I can’t thank you enough for visiting with me and sharing your tips, recipes, and stories about everything that’s important to you.

Let’s segue into 2025 together!

Rita’s two way black bean soup

Add more of any seasonings. You may like to add a little chopped carrot when you cook the onions, etc. Vegetarian or not – you choose.

Ingredients

1 medium diced onion

2 teaspoons/2 cloves garlic, minced

1 generous cup diced celery

1 bell pepper, chopped 

1 teaspoon cumin

Pinch or so dried thyme  

2 cans, 15 oz, black beans, undrained

1 can, 14.5 oz, vegetable or chicken broth plus little more if needed

1 tablespoon cornstarch mixed with 2 tablespoons cold water

Lemon juice to taste

Cayenne pepper and salt to taste 

Garnish: sour cream, cilantro, squeeze of lemon, tortilla strips, splash of dry sherry – whatever!

Instructions

Film a pot with olive oil.  

Add onion, garlic, celery, bell pepper, cumin and thyme. 

Cook over medium heat until onions are soft but not brown. 

Add one can beans and broth. Bring to a boil, lower to simmer, and cook about 10 minutes. 

Puree soup to your liking. 

Add rest of beans and cornstarch mixture. Cook until thickened. 

Stir in lemon juice to taste, cayenne and salt. Garnish as desired. Serves 6.

To rewarm, you may have to add a little water if too thick.

Pat Kellison’s black bean soup like Panera’s

“It’s the sherry addition, dollop of sour cream and twist of lemon which is the final touch that makes this soup outstanding”, Pat said.

Ingredients

1 tablespoon olive oil 

4 cans (15-oz each) black beans, undrained

3 slices, rough chopped bacon

3/4 cup diced onion

1/2 cup green pepper, diced

2 tablespoons garlic diced fine

1 bottle (12-oz) beer

2 teaspoons Tabasco sauce

1/4 teaspoon cumin

1 tablespoon dry sherry 

Adobo seasoning, salt & pepper 

Instructions

Heat oil in a pot on medium heat

Add chopped bacon and saute for 1 minute

Add onion, pepper and garlic.  Saute 2 minutes.  Don’t let garlic brown or burn.

Add beer and Tabasco sauce and bring to boil.

Add 3 cans beans and bring back to boil.  Add cumin.

Puree until smooth as you like. 

Add rest of beans and bring back to boil.

Add sherry and season with salt, pepper, Adobo.

Simmer so soup cooks down some. 

When warming up, add a little water if you like.

Serve topped with sour cream and lemon twist.

Tips: 

Why mix cornstarch with cold water? 

Called a “slurry”, cornstarch must be mixed with cold or cool water, never hot, which causes clumping. 

Homemade Adobo seasoning

Whisk together and store in airtight container.

3 tablespoons salt
2 tablespoons each: granulated garlic or 1-1/2 tablespoons powdered garlic and dried oregano
1-2 tablespoons turmeric powder
1 tablespoon each:  onion powder or granulated onion and black pepper 

2 teaspoons each: ground cumin and sweet paprika

Adapted slightly from Delish site.