Sweet and Smoky Sriracha Black Bean Soup
Sweet and Smoky Sriracha Black Bean Soup requires approximately 45 minutes from start to finish. One serving contains 310 calories, 15g of protein, and 14g of fat. For $1.56 per serving, you get a main course that serves 4. Autumn will be even more special with this recipe. 377 people were glad they tried this recipe. A mixture of sriracha sauce, salt and pepper, sour cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Soup Addict. With a spoonacular score of 69%, this dish is solid. Users who liked this recipe also liked Smoky Black Bean Soup With Sweet Potato & Kale, Smoky Sweet Potato and Black Bean Tacos, and Smoky Black Bean Soup.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
2 tablespoons of your favorite BBQ sauce
3 cans black beans (15 1/2-ounce), drained but not rinsed
2 tomatoes, peeled seeded and finely chopped, or one 15 oz. can crushed tomatoes
1/2 teaspoon chili powder
1/2 teaspoon chipotle chili powder
1/4 cup chopped fresh cilantro (reserve 3 pinches for garnish)
2 cloves garlic, minced
1/2 teaspoon kosher salt
1 tablespoon maple syrup
1 tablespoon olive oil
1 cup diced onion (about 1/2 of a large onion)
1 cup white cheddar or pepper jack cheese, for garnish
1 teaspoon pimenton (smoked paprika)
4 slices regular or 2 slices thick uncooked bacon (or vegetarian substitute), finely chopped
salt and freshly ground black pepper
2 tablespoons sour cream, for garnish
1 teaspoon to 2 tablespoons sriracha sauce (lean towards less for a lightly spicy flavor - 1 tablespoon is the perfect level of heat for me)
2 cups chicken or vegetable broth
2 teaspoons Worcestershire sauce (or vegetarian substitute - or just leave out)
Equipment:
dutch oven
immersion blender
potato masher
pot
bowl
Cooking instruction summary:
Heat olive oil in a large stock pot or dutch oven over medium heat. When the oil begins to shimmer, add the bacon pieces. Cook until the bacon renders its fat, then stir in the onions and saute until soft and translucent, about 5 minutes.Scoot the bacon and onions to the side, and tilt the pot slightly to let the fat pool to one side. Add the paprika, chili powders, and salt to the fat and stir to form a paste. Add the garlic, and stir everything together for 30 seconds, coating the vegetables and bacon with the spice mix. The garlic should be fragrant.Add the stock, and increase the heat to medium-high. Add the tomatoes, black beans, BBQ sauce, maple syrup, Worcestershire sauce, and sriracha sauce and stir to combine combine thoroughly. When the soup reaches a gentle boil, reduce heat to simmer-low, and partially cover with a lid. Cook for 15 minutes. Taste, and add more salt by the pinches as necessary, plus a few grinds of black pepper. Stir in most of the cilantro (remember to leave some for garnish).For a "beany" soup, leave as is. For a thicker, smoother soup, run an immersion blender through the pot (or hand-mash with a potato masher) to break up a portion of the beans, leaving about half of the beans intact.Serve in bowls with a dollop of sour cream and a sprinkling of cilantro and cheese.
Step by step:
1. Heat olive oil in a large stock pot or dutch oven over medium heat. When the oil begins to shimmer, add the bacon pieces. Cook until the bacon renders its fat, then stir in the onions and saute until soft and translucent, about 5 minutes.Scoot the bacon and onions to the side, and tilt the pot slightly to let the fat pool to one side.
2. Add the paprika, chili powders, and salt to the fat and stir to form a paste.
3. Add the garlic, and stir everything together for 30 seconds, coating the vegetables and bacon with the spice mix. The garlic should be fragrant.
4. Add the stock, and increase the heat to medium-high.
5. Add the tomatoes, black beans, BBQ sauce, maple syrup, Worcestershire sauce, and sriracha sauce and stir to combine combine thoroughly. When the soup reaches a gentle boil, reduce heat to simmer-low, and partially cover with a lid. Cook for 15 minutes. Taste, and add more salt by the pinches as necessary, plus a few grinds of black pepper. Stir in most of the cilantro (remember to leave some for garnish).For a "beany" soup, leave as is. For a thicker, smoother soup, run an immersion blender through the pot (or hand-mash with a potato masher) to break up a portion of the beans, leaving about half of the beans intact.
6. Serve in bowls with a dollop of sour cream and a sprinkling of cilantro and cheese.
Nutrition Information:
covered percent of daily need
