This is a terrible photo that I continue to intend to replace. Alas.
I created this recipe after having the black bean and pepper cheese soup at Bridgetown Grill. Mine’s not as spicy, though you can add as many jalapenos as you like to up the spiciness. We generally eat this with a loaf of crusty bread from the farmer’s market, and a green salad.
- 2 medium onions, chopped
- 6 cloves garlic, peeled & coarsely chopped
- 1 jalapeno pepper, seeded & finely diced
- 2 15 oz cans black beans
- 2 15 oz cans great northern beans
- 1 15 oz can sweet golden corn
- 1 can vegetable broth
- 2 cups sharp cheddar cheese, grated
- green onion, chopped for garnish
- In a large heavy bottomed soup pot, sauté the onions, garlic, and jalapeño in a bit of vegetable oil until very soft.
- Purée the cooked mixture in a blender with some of the veggie broth added in to facilitate blending. Return puréed mixture to soup pot.
- Purée each can of beans and corn one at a time. Do not drain the beans and corn. Add veggie broth to the blender if extra liquid is needed. Add the puréed beans and corn to the soup pot.
- Heat the soup through. When the soup is hot stir in the cheese. Stir until the cheese is melted and blended in with the soup.
- Garnish individual bowls of soup with chopped green onions.
- To make this soup extra snazzy for entertaining, heat the black bean purée separately while preparing the rest of the soup as above. You’ll have a “black” mixture and a “white” mixture. Fill each serving bowl 2/3 full with the white mixture. Carefully spoon several spoonfuls of the black mixture into the center of each bowl. You’ll fill the bowl while creating a black spot in the center of the bowl. Garnish with green onions.