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Wednesday, August 26, 2009

Spicy Black Bean Soup with Beet Greens, Balsamic Tomato and Basil

August 26th, 2009

After having the eggplant pasta last night, I asked my husband about tonight's dinner. He said, in a joke tone, "black bean soup". Well, that's what we are going to have then!  
My mom used to make this soup with watercress, and I sometimes like to use arugula. But today I have beet greens I need to use. They are delicious too!

Spicy Black Bean Soup with Beet Greens
4 Servings

1 large spring onion, chopped
1 spring onion stem, 3 – 4”, finely chopped
3 garlic cloves, minced
1 anaheim pepper, chopped
1 cherry pepper, chopped
4 cups reduced-sodium chicken broth
1 teaspoons Worcestershire sauce
4 (15 1/2-ounce) cans black beans, drained but not rinsed or 15.5 oz of cooked beans

2 bay leaves

Kosher salt and freshly ground black pepper

Elbow macaroni, cooked, 2 cups
Beet greens, 4 cups (or arugula, or watercress)
Thinly sliced scallions, for garnish (optional)
Cilantro leaves for garnish (optional)

Put the olive oil into a large heavy pot and
place it over medium heat. Stir in the spring onions, chopped peppers, and cook, stirring, until they 
start to turn brown, about 10 minutes. 
Stir in the garlic and cook until you can smell it, 
about 1 minute.

Add the beans, bay leaves, broth, Worcestershire. Turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Remove the bay leaves and blend the soup with a hand blender. Add the elbow macaroni and the beet greens. Cook until heated through and greens are wilted.Serve with the garnishes. I served it with the Balsamic Tomato Basil, see recipe below.

Balsamic Tomato and Basil
2 servings (as soup garnish)
1 serving (as salad)
2 medium red tomatoes, cut in 4 or 6 pieces
1 cup yellow pear tomatoes, cut in half
¼ cup julienne cut
fresh basil
1 tablespoon extra virgin olive oil
1/2 tablespoon balsamic vinegar
Kosher salt
Fresh ground pepper
Mix together the red and yellow tomatoes in a medium bowl. Sprinkle with the salt, pepper, add the vinegar and olive oil and mix well. Add ½ the basil and mix. Top with the remaining basil. Serve as a salad or as a soup garnish.

We've got these beautiful peaches in the CSA box. Should I make some peach cobbler?


  1. I live in Washington and this is the first year I have subscribed to a 20 week summer CSA. I have gotten fall/winter CSAs in the past. All the produce I get is from one farm. Is all your produce from one farm? I get lots of green--one week I had four heads of lettuce! Bean soup is a great idea for the chard I got this week.

  2. Yep, all my produce is from one farm, Grant Family Farms in Colorado. I get a lot of greens too, it started with lots of kale and collard greens (I almost got sick of it) but now the variety is increasing and it's getting to be very interesting to cook with these new ingredients! Thanks for the comment! Mi