Friday, October 22, 2010

Obsession with Fall Soups - Experiment #1 Caribbean Black Bean soup!

So, I love fall . . . like LOVE LOVE LOVE fall . . . all things fall actually . . . apple cider and mulled wine . . . autumn vegetables . . . pumpkin pie and s'more bread pudding . . . but right now my new obsession is FALL SOUPS! 

Soups truly are the best meal in the world!  It's a full meal in one single bowl, and it warms you from the inside out!  I recently spent some time searching for good soup recipes to try, and came up with 22 (yes, I know . . . that's a LOT of soup!  Maybe it will be enough to quench my obsession with fall soups!)

So, last week I made my first experiment . . . Caribbean Black Bean Soup . . .


This one is a TOTAL winner.  Thick and hearty like a chili, but TANGY!  It's definitely a soup that will stick to your ribs on a chilly fall afternoon. The only change I made was no avocado or cilantro.  I think that gives this tasty soup too much of a Spanish vibe for me, plus I dislike cilantro.  Also, big fan of the shredded chicken . . . not sure why it's so much better than cubed chicken, but it is . . . just trust me on this one. 


  • 1/2  cup  diced onion
  • 2  tablespoons  brown sugar
  • 1  tablespoon  chili powder
  • 1  tablespoon  ground cumin
  • 1  teaspoon  ground coriander
  • 1  tablespoon  olive oil
  • 1  teaspoon  minced garlic
  • 1  (14-oz.) can fire-roasted diced tomatoes
  • 1  (8-oz.) can tomato sauce
  • 1 1/2  cups  chicken broth
  • 1/2  cup  orange juice
  • 1/4  cup  tomato paste
  • 1  pound  chicken breast tenders
  • 2  (15-oz.) cans black beans, drained
  • 1/2  teaspoon  salt
  • Toppings: diced avocado, chopped fresh cilantro


1. Sauté onion and next 4 ingredients in hot oil in a Dutch oven over medium heat 2 to 3 minutes or until onion is tender and fragrant. Add garlic, and cook 1 minute.
2. Stir in tomatoes and next 4 ingredients until well blended. Stir in chicken. Cover, reduce heat to low, and cook 2 hours. Shred chicken with two forks in Dutch oven. Add black beans, and cook 10 more minutes. Stir in salt. Serve with desired toppings.
Note: Store any leftovers in an airtight container in the refrigerator up to 2 days, or freeze up to 3 months. Thaw in refrigerator. When reheating, add water or canned broth to reach desired consistency.

Anna Ginsberg, Austin, Texas, Southern Living, SEPTEMBER 2008

1 comment:

  1. Hey Ladies! Wow, this blog is sensational! I am so glad you guys are doing this, and it reminds me of the time I was privileged to spend with you two! Our coffee dates, shopping trips and game nights! Super good times....

    So glad to know about this blog as I get to tap into what you two amazing women have to offer!

    Love you both tons!

    Love, Nicole Hebert!