I have always had a soft spot in my heart for black bean soup. While it is incredibly easy to make, the flavors are anything but simple. It was in fact one of the first things I learned how to cook from the back of a can of black beans. Yesterday I received a gift from Badia with all of their new spices. I don't think I have ever been more excited to open a box. I kind of wish I had saved it for Christmas Day, but my family is so glad I chose not to wait.
Growing up everyone in my family was a member of the Picky-Eater Club. I, however, did not receive an invitation – people with adventurous tastebuds need not apply. We all know a picky eater or two but imagine growing up in a home where you’re the only one who wasn’t. At a table where spaghetti was eaten separately (noodles in one bowl, sauce in another), I stuck out like a sore meatball. My sisters did not care if there were starving children in Africa, hell hath no fury if they were served pizza with sauce on it. Salads? Not on your life. Vegetable Soup? What are you trying to pull? Green beans? Full-blown conniption fit.
With not even a dried herb in the house; our only seasoning option was salt. I don’t think my mother owned a pepper shaker until I begged her to buy one at K-Mart while my sisters argued over a cheap tube of lip gloss. Living with picky eaters was the absolute worst. There, I said it. If you're beyond the age of 10 and have a laundry list of foods you won’t eat, I don't have time for it. My taste buds were deprived long enough. Of course, I’m not talking about anyone with food allergies or dietary restrictions for health reasons. No, I’m talking about the people who refuse to try things. Children are notoriously known for being picky eaters and most often grow out of their food aversions by the time they hit adulthood. But what happens if they don’t? They breed even pickier eaters. My family is proof.
What I did learn from picky-eaters, is to be conscientious with my recipes, especially when trying out new spices. I find it's always best to stick with something familiar so you can sense through taste and smell how the seasonings unfold. I instantly thought of black bean soup. When you grow up with a family of picky-eaters the three words you long to hear are "I'll try it." Until then, I'll just stick with the family I made because I never get tired of hearing these words instead "I love it, Mom!"
Spicy Black Bean Soup with Badia Seasonings
INGREDIENTS
- 1 1/2 tablespoons olive oil
- 1 large onion, diced
- 2 large plum tomatoes, chopped (about 1.5 cups)
- 2 Tablespoons Badia Minced Garlic & Red Chili Pepper
- 2 teaspoons dried oregano
- 2 teaspoons Badia Chile & Lime Seasoning
- 1 teaspoon salt, plus more to taste
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 3 15-ounce cans of black beans, drained and rinsed
- 1 teaspoon Badia Caldo con Sabor a Pollo
- 2 1/2 cups chicken broth (or vegetable broth)
- 2 Badia Guajillo Chilis (dried)
- optional toppings: diced avocados, queso fresco, chopped cilantro, fresh lime juice, sour cream
INSTRUCTIONS
- Heat olive oil in a large pot over medium-high heat until shimmering.
- Add the onions, tomatoes, and garlic. Cook until onions soften and become translucent about 7 minutes.
- Add oregano, salt, thyme, cumin, chile & lime seasoning, red pepper flakes, and black pepper. Stir and cook for another 2-3 minutes until very fragrant.
- Add black beans, Caldo con Sabor a Pollo, and broth. Stir to mix. Place two guajillo peppers, cover, and cook for 15 minutes. The soup will be boiling by the end.
- Uncover and carefully blend the soup with a hand-held immersion blender until it reaches your desired consistency. If you don’t have an immersion blender, carefully transfer some of the soup (about a third) into a large blender using a ladle and blend until smooth. Then return the pureed soup to the pot and stir.
- Cook uncovered for another 5-10 minutes until the soup reaches your preferred thickness.
- Season with more salt to taste and serve with optional toppings like diced avocados, queso fresco, chopped cilantro, and sour cream.
