Spicy Black Bean Soup with Ancho Chile Pepitas

This Spicy Black Bean Soup with Ancho Chile Pepitas will satisfy your appetite for sweet, smoky heat. If you are at all like me, you’ll use this black bean soup as an excuse to eat tortilla chips! 

Spicy Black Bean Soup on marisamoore.com

Though I started cooking in my Grandma’s kitchen as a child, the first time I actually wrote and developed a recipe (with all of the technical requirements and stuff) was in college. It was in food science class at Georgia State University. I developed a spicy black bean soup and it scored an A for flavor, nutrition and cost. I still make it from time to time, so it’s only fitting that I share a version of it here.

This recipe couldn’t get much easier. Start with leftover cooked black beans. Add them to a blender.

Black Beans in a Blender on marisamoore.com

Blend the beans with your favorite vegetables, spices and a little vegetable broth to thin it out. I used half a fresh jalapeno (no seeds), cumin and lots of ancho chile powder. Ancho chile powder adds a deep, smoky and slightly sweet heat to the soup. It pairs well with black beans.

Black Bean Soup to Puree on marisamoore.com

Two kinds of peppers? Yeah. I know it sounds spicy but it didn’t torch my wimpy – not so heat tolerant tastebuds. The peppers add a depth of flavor to savor. Adjust it to your liking.

For crunch, a bit more protein and a dose of heart healthy fats, sprinkle on the pepitas. ( I included the simple recipe for these below.)

Ancho Chile Spiced Pepitas on marisamoore.com

If you are at all like me, you’ll love this black bean soup and make it often. It’s the perfect excuse to eat tortilla chips!

Yields 4 - 1 cup servings

Spicy Black Bean Soup with Ancho Chile Toasted Pepitas
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Ingredients

  • 4 cups black beans , cooked
  • 1-2 cups vegetable broth
  • ½ fresh jalapeño, seeded
  • ½ teaspoon ancho chile powder
  • ¼ teaspoon cumin
  • Juice from one lime
  • Ancho Chile Pepitas
  • ¼ cup raw, unsalted pepitas (pumpkin seeds)
  • ¼ teaspoon ancho chile powder

Instructions

  1. Toast the pepitas. Add the pepitas and ancho chile powder to a skillet. Cook over medium-high heat until the pepitas are toasted. Stir frequently to avoid burning and ensure pepitas are well-coated with chile powder.
  2. Make the soup. Add all ingredients to a blender. Puree until smooth. Transfer the soup to a pot and gently heat through. Stir periodically. Serve warm topped with the toasted pepitas.
  3. NOTE: If you using drained, canned beans, you'll need more vegetable broth. Adjust to the desired consistency.

Notes

Recipe by Marisa Moore, Registered Dietitian Nutritionist

7.6.4
31
http://marisamoore.com/2015/03/spicy-black-bean-soup-with-ancho-chile-pepitas/

5 Comments on Spicy Black Bean Soup with Ancho Chile Pepitas

    • Marisa
      March 23, 2015 at 9:04 PM (2 years ago)
      Thanks, Lauren! Reply
  1. Thako
    March 28, 2015 at 1:09 PM (2 years ago)
    The black bean soup came out pretty good for my first try. That was my first time trying pepitas. I give myself a B- Next up Black Bean Fried Quinoa! Thanks Reply
    • Marisa
      March 28, 2015 at 2:13 PM (2 years ago)
      So glad to hear it, Thako! I love snacking on toasted pepitas and adding them to oatmeal, trail mix and many other dishes. They are a nice change from the norm. Reply

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  1. […] For TAKE TWO: I combined the leftover slow cooker beans with some of my favorite spices to make a Spicy Black Bean Soup with Ancho Chile Pepitas.  […]

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