Lisa’s Spicy Black Bean Soup


1 pound dried black beans
Hot Sauce
Salt and Pepper
Olive Oil
1 large white onion, finely diced
1 tsp ground cumin
2 tsps chili powder
2 dashes cayenne pepper
½ tsp dried oregano (or ½ tbsp chopped fresh)
4 cloves of garlic, finely minced/crushed
2 carrots, diced
3 ribs celery, diced
6 cups chicken stock or broth *
2 large bay leaves
1 can diced tomatoes, with juice
1 polska kielbasa, sliced*
1 cup corn kernels (plain or roasted, frozen or canned is fine)
Handful fresh cilantro, chopped

*Substitute vegetable broth and omit kielbasa for a vegetarian version


Rinse beans and put in a pot with enough water to cover. Bring to a boil and let sit off-heat, covered, for one hour. Drain water and add fresh water and simmer on the stove or in a slow cooker until tender (about 2 hours)

In a Dutch oven, drizzle bottom with olive oil and sauté onion, carrots and celery until onion is translucent. Add garlic, cumin, chili powder, cayenne, and oregano, and a couple pinches of salt and pepper, and sauté until fragrant. More spices can be added later, to taste.

When beans are done, add a couple of dashes of hot sauce and salt to taste. Then combine with the mixture in the Dutch oven. Garnish with shredded cabbage or other greens if you like. Serve with bread or tortillas.

Serves 4 or more for dinner.

This recipe courtesy of Lisa Dorr-Pozos.