The man's black bean soup

The man's black bean soup
I blame this one on Anthony Bourdain.  The intrepid traveler was somewhere in south east Asia, in a questionable kitchen, thoroughly enjoying a bowl of black bean stew.  That's all it took.  Prior to that you could not have paid my man to eat the legumes, but now he is on a mission to recreate that flavor.

This recipe is his first attempt.  It is not the endgame but it is certainly a salacious start. A heart yet fresh and flavorful recipe worthy of making again and again.

  • 1 tbsp Good Quality Extra Virgin Olive Oil
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, peeled and sliced
  • 4 cloves garlic, mined
  • 2 tbsp Picante Passion
  • 14 oz chicken broth
  • 4 cans (19oz) black beans
  • 15oz canned whole sweet corn
  • 16 oz salsa

In a crock pot or rice cooker, heat onion, celery and carrot in olive oil for 5 minutes.  Add Picante Passion and cook for another 5 minutes.  Add the corn and 2 cans of the black beans to the pot and continue to cook on high.  Blend 2 cans of the black beans and salsa until smooth.  Add this mixture to the pot and reduce the heat to low.  Cook for 4 to 8 hours, until the temperature and flavor are to your liking.  Salt and pepper to taste.


  The man's black bean soup

Some serious stews;


Photo Credit: Julie Cecchini

Ffwd: Cheating on winter pea soup

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The sun is shinning on this chilly winter's afternoon.  The sky is so big and blue I am remembering what it feels like as the birds chirp and flowers bloom.  The illusion will be short lived as the threat of clouds loom in the horizon and the weatherman is proclaiming more snow is on it's way.  Perhaps if I had the time to snow shoe this weekend I would be more excited about it.

Ffwd: Cheating on winter soup  to find more recipes like it visit

This vibrant bowl of soup is making every effort to remind me that the color and glory of spring really is only weeks away.  The simplest of amalgamations come together for a profile bursting with flavor.  Peas, lettuce, onion...saute, simmer, puree and enjoy!

I made a few alterations, choosing to use whey for the soup stock, Coconut Oil instead of butter, bok choy replaced the lettuce and the addition of Herbs de Provence to enhance it's lovely flavor.  As a foil to the brilliant green I served sweet potato fries on the side.

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 Find more adaptions of Dorie Greenspan's recipe at French Fridays.  

Herbs de Provence from www.terra-americana.comIf you are looking for Herbs de Provence, you can purchase them here.


  • 1 medium onion chopped
  • 2 tbsp coconut oil
  • 1 tsp white pepper
  • 1 tsp sea salt
  • 1/2 tbsp ground Herbs de Provence
  • 6 heads of Bok Choy, chopped
  • 1 lb frozen peas
  • 6 cups whey or chicken stock
In a soup pot, sauté onions in coconut oil.  When they become translucent at the salt, pepper and herbs de Provence.  Stir in bok choy, whey and peas.  Simmer for 20 minutes and then remove from the heat.  Using an immersion blender, blend the soup until almost smooth.
Serve warm or cold, with a dollop of plain yogurt or sour cream.


Adapted from Dorie Greenspans Around My French Table.


More from this classic cookbook:


Photo Credit: Julie T Cecchini