so, our garden really does well with no human intervention.  first the basil, now the chiles.

they are out of control.

we’ve candied them {i’ll have to share that soon.  sooo good.} & have a big batch of pepper vodka steeping, but there’s still a ton, so we’ve been on the hunt for recipes that will use several at a time.

this spicy black bean soup fit the bill perfectly, using 4 of our largest, ripest jalapenos.

as an added bonus, the prep is super simple & the finished soup is delicious, creamy & filling, making more than enough for the two of us.  the leftovers freeze beautifully & we’ve portioned them off for easy lunches & dinners when we’re in a rush.

SPICY BLACK BEAN SOUP

serves 8-10

3 tablespoons extra virgin olive oil
2 large white onions, chopped
4 large jalapenos, minced
1 large shallot, minced
5 cloves garlic, minced
2 1/2 tablespoons cumin
2 tablespoons chili powder
2 teaspoons white pepper
2 teaspoons dried oregano
6 15oz cans black beans, 4 drained & rinsed, 2 with liquid
6 cups vegetable broth

sour cream, for serving
chopped green onions, for serving

heat the olive oil in a large, heavy bottomed pot over medium high heat. add onions, jalapenos, shallot, & garlic. saute until translucent. add the spices & stir until well combined & cook for 3 minutes more.

add beans & broth. bring to a boil, reduce to a simmer & cook for 40-45 minutes, until soup has thickened.

using an immersion blender, or transferring to a blender one cup at a time (being careful to let the steam escape through the top of the blender), puree about half of the soup. transfer to bowls & serve with sour cream & green onions.

from the novice chef blog