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February 2, 2011

Quick and easy black bean and peach salsa soup recipe

Black bean and peach salsa soup

Every week in the Soup Chick kitchen, soups come and soups go, but a handful endure to become the soups I could live on. This quick and easy black bean and peach salsa soup will be in my soup rotation forever. I first made a version of this two years ago, in my friend Lucia's kitchen, where in a flash of inspiration I pried open the lid of a jar of her homemade peach salsa and tossed it into a pot along with canned beans and tomatoes from her pantry. This recipe, Version 2.0, made vegan by substituting peach juice for chicken broth, is the soup I made for Soup Swap. I love the smoky peach salsa from Trader Joe's; Newman's Own Peach Salsa from the supermarket works well, too. At this time of year, we don't have fresh peaches in New England, but I found a few nectarines at the market.

Quick and easy black bean and peach salsa soup

Serves 6; can be doubled or tripled. Freezes well.

Ingredients

2 tsp canola oil
1 large onion, chopped
2 cloves garlic, minced
2 plum tomatoes, chopped
1-1/2 tsp cumin
Pinch of red pepper flakes or a few shakes of a Tabasco-type hot sauce (optional, but really good)
1 lb cooked dry black beans**, or 3 cans black beans, rinsed and drained
2 cups organic peach juice
2 Tbsp mild barbecue sauce, any type (if you’re gluten-free, be sure to buy a GF sauce)
8-16 oz peach salsa (to taste: I use Trader Joe’s Smoky Peach Salsa)
1 large ripe peach or nectarine, chopped (peaches should be peeled; nectarines don't need to be peeled)
Kosher salt and fresh ground black pepper, to taste

Directions

In a 6-quart stockpot, heat the oil over medium heat. Add the onion, and cook for 2-3 minutes, until translucent. Add garlic and tomatoes, stir, and cook for 2 minutes. Stir in the cumin, and continue to cook for 1 minute.

Add beans, peach juice, barbecue sauce, salsa and 2 cups of water. Bring to a boil, then reduce to low heat and cook, partially covered, for 20 minutes, stirring occasionally to keep the beans from sticking to the bottom of the pot. Add the fresh peach, and cook for another 10 minutes. With a wooden spoon, mash some of the beans against the side of the pot; this will help thicken the soup, as will the pectin in the fruit. Cook for 10 more minutes, stirring now and then, until soup reaches desired thickness.

Taste, and season as needed with salt and pepper, or more hot sauce.

** My new favorite way to prepare black beans is in the slow cooker. Pick out any stones and put 2 lbs dry black beans into a 6- or 7-quart cooker. Cover with water by 3-4 inches. Cook on low for 18 hours. Drain, and keep the cooked beans in the freezer.

Print recipe only.

Comments

1
Posted by: Nupur | February 2, 2011 at 08:48 AM

What an interesting recipe! I'm putting TJ's peach salsa on my shopping list and bookmarking this recipe right away. A combination of spicy and sweet is always OK with me.

2
Posted by: pam | February 2, 2011 at 10:33 AM

Wow. I am saving this for summer when I can get some fresh peaches!

3
Posted by: Bethany Tapp | February 2, 2011 at 10:54 AM

I make a similar soup with homemade mango salsa instead and love to keep it in the freezer to pack for lunches.

My version is 2 cans of black beans (one mixed in whole at the end), 1 mango, 1 red onion, handful of cilantro, 2 cloves garlic, handful of cherry tomatoes, 6 slices of jarred jalepenos, cups veggie stock...all blended together,with the exception of 1 can of beans, then heated through and served with a few pices of mango & cilantro on top

4
Posted by: Lydia | February 2, 2011 at 03:22 PM

Nupur, I really love the combination of the salsa, with spices and vinegar, and the black beans here. The peach juice was a great addition.

Pam, one of the things I like about this is that the fresh fruit is incidental; you can make the whole thing with salsa, canned tomato, and canned beans.

Bethany, my husband adores mango and would love your soup! Thanks for sharing.

5
Posted by: Monique Adams | April 8, 2011 at 08:45 AM

Another soup success! Thanks!

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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