A New Staple: Black Bean and Peach Soup

After a hot summer and very busy early fall, I’m once again exploring in the kitchen. This weekend, I found this recipe for Black Bean and Peach Soup, and while I was skeptical, I tried it. I’m glad I did; it is fabulous! A great treat for a cool day, I paired it with a small side salad and whole grain bread. Fab!

Black Bean and Peach Soup

  • 2 tsp canola oil
  •  large onion, chopped (I skipped this, used onion powder.)
  • 2 cloves garlic, minced (I used garlic powder instead.)
  • 2 plum tomatoes, chopped*
  • 1-1/2 tsp cumin
  • Pinch of red pepper flakes (optional)
  • 1 lb cooked dry black beans**, or 3 cans black beans, rinsed and drained
  • 1 qt chicken stock
  • 2 Tbsp mild barbecue sauce, any type
  • 16 oz peach salsa (I used Sanpico Peach Mango Salsa.)
  • 1 large ripe peach, peeled and chopped (I used 1/2 cup chopped frozen peaches.)
  • Kosher salt and fresh ground black pepper, to taste
  1. In a 6-quart stockpot, heat the oil over medium heat.
  2. Add the onion, and cook for 2-3 minutes, until translucent.
  3. Add garlic and tomatoes, stir, and cook for 2 minutes.
  4. Stir in the cumin, and continue to cook for 1 minute.
  5. Add beans, chicken stock, barbecue sauce and salsa. 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.
  6. 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.
  7. Cook for 10 more minutes, stirring now and then, until soup reaches desired thickness. Taste, and season as needed with salt and pepper.
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