Recipes

Vegetarian Black Bean Soup with Mexican Cornbread 

I love black bean soup, especially the one from Panera, and I was so sad when they took it off the menu. They’ve since added it back, but there were a few dark months when I had to go without. I came up with this recipe because I realized if I made it at home, I would never again be subjected to the caprice of a Panera marketing executive. 😬

You guys know I love soups anyway, but there’s something so simple and filling about a hearty bowl of black bean soup. I think it might be my favorite. This recipe makes a lot, so you can share it with your vegetarian friends. It’s also a Crock Pot recipe so it’s easy to make and clean up after!

Here’s what you need for the soup:

  • 1 lb dried black beans 
  • 2 dried chili peppers (I used Guajillo peppers found on the Hispanic foods aisle),cut into small pieces 
  • 1 large bay leaf 
  • 2 tbsp chili powder
  • 1 tsp smoked paprika 
  • 1 tbsp kosher salt 
  • 2 tsps onion powder 
  • 1 tbsp ground cumin 
  • 2 tsps dried oregano 
  • 1 tbsp sriracha 
  • 1 32 oz container vegetable broth 
  • 2 1/2 quarts water 
  • 1 can Rotel 
  • 1 tbsp minced garlic 

Combine all ingredients in the Crock Pot and set on high for 6 hours. Remove bay leaf. Serve with sour cream and lime wedge, if desired. You’re definitely going to want some cornbread to go with it and below is the recipe! 

    For the Mexican cornbread here’s what you need:

    • 1 box Krusteaz honey cornbread mix
    • 3 eggs 
    • 1 cup milk 
    • 8 oz sour cream 
    • 1 tbsp taco seasoning 
    • 8 oz shredded cheddar cheese 
    • 1 can Mexican corn with peppers, drained

    To get the extra sweetness out of the corn, you’re going to sauté it for just a few minutes. To do so, place the drained corn and a drizzle of EVOO in a pan, and stir over medium low heat until it begins to sizzle. Turn heat to low, and continue sautéing another 5-6 minutes, or until its lightly browned. 

      Add sautéed corn, and all other ingredients in a large bowl and stir thoroughly. Pour cornbread into a greased 13×9 baking dish and bake at 425 degrees for 30 minutes. 

      This cornbread recipe also makes a lot. If you want you can actually freeze the cornbread leftovers by wrapping them in plastic wrap and then placing in a freezer bag. It keeps well for about a month. When you’re ready to use it, just remove the plastic wrap and pop it in the microwave for about 60 seconds, or until thawed.

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