Quick and easy black bean and peach salsa soup recipe
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.
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
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.