Spicy Black Bean Soup with Wild Shrimp

by Gavan on December 1, 2008

Black Bean Soup

Are you feeling the chill in the air these days? It’s about that time for food that warms your bones and by that I mean it’s soup time. In this economy soups and stews are perfect for feeding large families or in my case, perfect for having left overs often feeding us for a couple days.

This recipe is inspired from our friend, Elizabeth, who made a large pot of it for a dinner party. She actually grilled the shrimp on the bbq but as you’ll see here, you can just drop them into the soup to cook. Either way, this is a delicious hearty soup that’s not only amazingly easy to make but also easy on the wallet.

RECIPE:
Serves 6-8

1 1/2 lbs. wild shrimp – peeled & deveined
1 drizzle olive oil
1 medium onion – finely chopped
2 garlic cloves – minced
3 15 oz. cans of black beans – drained
1/2 tsp. chili flakes
1/2 jalapeno – seeded & finely chopped
1 tsp. ground cumin
14 1/2 oz. vegetable or chicken broth
10-15 oz. canned tomatoes (pref. with chilies)
15 oz. can yellow corn
cilantro
avocado

DIRECTIONS:

Preheat a large stock/soup pot on medium heat. Drizzle in olive oil. Add onion and cook, stirring frequently for about 3 mins. Add in garlic and jalapeno. Continue to cook (still stirring) for another 3 minutes or until onions are soft but not brown.

Place one can of black beans in blender. Add in the sauteed onion mixture, chili flakes and cumin. Blitz on high until smooth. Pour mixture back into soup pot.

Add second can of beans with the broth in blender and blitz until puree is smooth. Add to soup pot.
The reason you don’t blitz the two cans at the same time is that the blender will be too full and it’s just easier this way.

Stir in the third can of beans as is (do not puree first) along with the tomatoes and corn into soup pot. I’m a fan of cilantro so I loosely chopped some up (as little or as much as you want) and threw it in. Bring to a boil then reduce heat to medium-low and simmer for 10-15 mins. approx. Toss in the raw shrimp and simmer for another 10-15 mins. Taste shrimp and if it’s fully cooked, the soup is ready to roll.
Top with fresh avocado. The Missus also likes to add a dollop of plain non-fat yogurt, a healthy alternative to sour cream or creme fraiche. And that’s it! You can just as easily add chicken or tofu if you prefer. Cheap and cheerful and nutritious. You can’t beat that.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

Related Posts with Thumbnails
Share and Enjoy:
  • Facebook
  • Twitter
  • Digg
  • Sphinn
  • del.icio.us
  • Mixx
  • Google Bookmarks
  • Add to favorites
  • StumbleUpon
  • RSS
  • Print
  • LinkedIn
  • Technorati

{ 3 comments… read them below or add one }

meg wolff December 1, 2008 at 4:08 pm

Gavan,
This is a perfect quick recipe that could be made for vegans and meat eaters (no silly business about making two separate meals!). I’m printing this one. Thank you, Gavan!!

Gavan aka The Healthy Irishman December 3, 2008 at 4:39 pm

I love these one pot meals. It makes life a lot easier and the clean up even better!

Marci February 4, 2009 at 4:55 pm

Gavan –

I’m so glad you replied to my shoutout for healthy meal ideas via Twitter. So many of your recipes have made it onto my ‘gotta try’ list — this is going to be the first. I love me a good black bean soup. Can’t wait to try it — perfect for the chilly weather here on the east coast!

Leave a Comment

Previous post:

Next post: