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Simple Joyful Food

eat happily

soup recipe

How to make a spicy black soybean soup.

August 20, 2018 2 Comments
#ad #ARSoyStory #themiraclebean Arkansas Soybean Promotion Board - recipe for spicy black soybean soup - main (c)nwafoodie

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.

 

#ad #ARSoyStory #themiraclebean Arkansas Soybean Promotion Board - recipe for spicy black soybean soup - back porch (c)nwafoodie

 

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.

 

#ad #ARSoyStory #themiraclebean Arkansas Soybean Promotion Board - recipe for spicy black soybean soup - overhead (c)nwafoodie

 

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!

Happy souping.

Eat well, my friends.

Lyndi

 

Spicy black (soy) bean soup

Serves 4-6

Ingredients

  • 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

Instructions

  1. Sautee olive oil, water and sweet onion on stove over medium-high heat for 10 minutes.
  2. 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.
  3. Stir in black soybeans, hominy, jalapeno spread and 2 cups of broth and cook for 20 minutes.
  4. 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.
  5. Ladle in soup bowls and top with drizzled Mexican Crema or heavy whipping cream. Garnish with freshly chopped cilantro
  6. Serve and enjoy!

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Recipe Rating




  1. ixonatyt says

    August 21, 2018 at 11:03 pm

    Thanks so much for the post.Much thanks again. Really Cool.

    Reply
    • lyndi says

      August 22, 2018 at 6:42 am

      You’re welcome and thanks for stopping by!

      Reply

hellooooo Foodie!

author image of thejoyofeatingwell blogHi! My name is Lyndi Fultz, and I live in the beautiful Ozark Mountains that span Northwest Arkansas and Southwest Missouri.

I’m a foodie on a journey to EAT HAPPILY and LIVE SIMPLY. Learning and encouraging along the way and writing about it here on Simple Joyful Food.

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“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.” – Julia Child

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