Five Alarm Potato and Black Bean Soup

Five Alarm Potato and Black Bean SoupA very spicy Black Bean and Potato Soup. It’s easy to prepare, and stores well frozen or refrigerated.  Served in small portions, this soup makes a great compliment to any Mexican/Southwestern meal. It’s hearty, but so spicy it’ll make your ears tingle.  Adjust the amount of crushed red pepper to reduce the intensity of the spice.

Assemble the following:

  • 1/8 C. Extra Virgin Olive Oil
  • 2 CL Garlic (Fine Mince)
  • 1/4 C. White Onion (Fine Mince)
  • 2 TBSP. White Onion (Coarse Chop)
  • 1/4 C. Celery Leaves (Coarse Chop)
  • 2 TBSP Celery (Coarse Chop)
  • 3 TBSP. Recaito
  • 5 TSP. Crushed Dried Red Pepper
  • 1 TBSP. Paprika
  • 1 TBSP. Dried Marjoram
  • 1/4 LB. Russet Potatoes (Peeled, Cubed to 1/4 inch, Par-Boiled and rinsed cold.)
  • 2 C. Stewed Tomatoes (Drained)
  • 2 Cans Reduced Sodium Black Beans (Drained and Rinsed)
  • Salt and Pepper to taste.

Do this with it:

  • Bring 1 1/4 QT water to boil, add 3 TSP red pepper, salt and pepper, marjoram and boil until reduce to 1 QT.
  • Heat the Olive Oil and Recaito and add minced garlic, onion, 2 TSP red pepper, and chopped celery leaves.  Sauté until tender and aromatic.
  • Drain tomatoes, coat in paprika, chop.
  • Add sautéed aromatics to water, and reduce heat to simmer.
  • Add beans, tomatoes, and potatoes, coarse chopped onion and celery.
  • Simmer until potatoes are tender, about thirty minutes.
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Posted on February 8, 2010, in Recipes and tagged , , , , , . Bookmark the permalink. 2 Comments.

  1. God i love chili. Top this off with garlic salsa and OMG your tastebuds are going to have an orgasm!!!

  2. It is more like chili isn’t it… hmmm… I did put some of it in the blender to make a dip out of it… potatoes held it tightly together. *awesome*

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