Disclosure: I am delighted to serve as an ambassador for the Arkansas Soybean Promotion Board by highlighting stories surrounding Arkansas’s largest row crop – soybeans! #ARSoyStory #themiraclebean #ARSoySupper
Is it just me… or have you noticed that the shadows from the sun are starting to look a lot like fall as it dances across the lawn? And just yesterday, as the breeze started picking up and the shimmer of leaves began to dance before the rain began to pour, there was a stir within me to build a fire. And eat some soup. Spicy black soy bean soup, to be exact. Warm, brothy and full-flavored deliciousness.
And because one of my love languages is soup, ummm I mean acts of service, let me virtually serve you a bowl of delicious and spicy black soy bean soup. You’ve probably heard of – and even eaten – spicy black bean soup before but most likely you’ve never even heard of black soy beans. I stock up on the Eden Organic brand, with no salt added. No salt is excellent because it allows us to control how much salt we want to add to a dish. A huge benefit of black soy beans is that they are extremely low in carbohydrates and high in proteins. A great match if you are watching your carb intake. In fact, half a cup of black soy beans have only 1 gram of net carbs. Compare that 12 grams of net carbs in canned black beans.
Now, in case you were wondering, Arkansas is not a producer of black soy beans and the Eden Organic brand is based in Michigan. So why would I highlight a recipe for the Arkansas Soybean Promotion Board using soybeans that aren’t made in Arkansas? The reason is that the majority of Arkansas soybeans are produced to feed livestock all over America. And livestock such as cows produce the heavy whipping creams that take an ordinary soup from yum to YUM-WOW-WHOA-GET-IN-MY-BELLY! The low carb fun fact of black soy beans are an excellent item to stock in your pantry… and the whipping cream made by cows who happily munched on Arkansas soybean feed is an excellent item to stock in fridge.
Enjoy the rain and anticipation of warm fires, snuggly blankets and delicious soup ahead. Although there is no need to wait on the soup… please consider printing this recipe for this satisfying Spicy black (soy) bean soup. I would love to know what your favorite fall-weather soups are and if you prefer stirring in a little cream to take a soup to the next level. Tell. tell!
Eat well, my friends.
Spicy black (soy) bean soup
- 2 tablespoons extra virgin olive oil
- 1 sweet onion, chopped
- 2 tablespoons water
- 2 cups + 2 tablespoons of chicken or vegetable broth
- 3 garlic cloves, minced
- ½ teaspoon sea salt
- 1/8thteaspoon ground black pepper
- 1 teaspoon onion powder
- 6 carrots, peeled and chopped
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon chili flakes
- ½ teaspoon dried cilantro
- 1 (15 ounce) can of black soy beans, rinsed and drained
- ½ cup of canned hominy
- 2 teaspoons diced jalapeno spread
- 1/4th cup Mexican Crema or heavy whipping cream
- 1 tablespoon fresh cilantro, chopped
- Sautee olive oil, water and sweet onion on stove over medium-high heat for 10 minutes.
- Add 2 tablespoons of broth, garlic, salt, pepper, onion powder, carrots, cumin, coriander, chili flakes, dried cilantro and red onion. Stir and continue sautéing for additional 5 minutes.
- Stir in black soybeans, hominy, jalapeno spread and 2 cups of broth and cook for 20 minutes.
- Turn off heat and remove 4 cups of soup and puree in blender or with hand immersion blender and return mixture back to soup. Stir.
- Ladle in soup bowls and top with drizzled Mexican Crema or heavy whipping cream. Garnish with freshly chopped cilantro
- Serve and enjoy!