Hot and Spicy Black and White Bean Soup

man eating bowl of soup with a spoon

It’s Friday as I write this.  It’s freezing and the ground is slippery and icy.  The fridge and pantry are screaming out for replenishing – so I’m left with a conundrum.  Resupply now – which I’m just not in the mood to do; order takeout (always a delicious, but often not such a healthy option) or make do with what I have.  This is where this recipe has its origin.

Bean soup is kind of boring (unless it’s black bean soup – made with a ham hock and dolloped with a little sour cream) and its broth can be kind of bland.  I decided to add a little color by adding Cannellini beans and a little Asian chili garlic sauce to make it a bit more interesting.  It reminds me of Hot and Sour soup you get from your favorite Chinese restaurant.  See what you think!

Directions

Serves Four
Time:  40 Minutes Preparation

A few sprays of non-stick cooking spray (great hack – substituting vegetable or olive oil…even just a few tablespoons, saves at least 100 calories overall to this dish!)
1 red onion, diced
1 red bell pepper, diced
3 cloves garlic, chopped
6 cups vegetable or chicken stock (if you’re like me and you have half-full cartons of each in your fridge at any time – use them both up!)
1 can 15.5-ounce Cannellini beans – drained of their liquid
1 can 15.5-ounce black beans – drained of their liquid
2 tsp Tajin
2 tsp chili garlic sauce (this is spicy – add more or less depending on your love of heat – look for it in the Asian section of your market)
1 tsp sugar
Salt and Pepper to taste

Method:

In a heavy bottom pot (Dutch oven), spray with non-stick cooking spray and heat over medium high heat.  Add onion, red bell pepper and garlic and stir to coat.  Cook until just softened – about 3-4 minutes.  Add stock.  Stir until combined.

Next add the cans of beans (drained – not rinsed) along with Tajin, garlic chile paste, sugar and salt and pepper.  Bring to a boil.

Reduce to low and simmer for 30 minutes.  Garnish with a dollop of low-fat Greek yogurt if you’d like.

Subscribe to Blog via Email

Published by

A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!

Leave a Reply

Your email address will not be published. Required fields are marked *

You'll Also Love

View All Recipes
heirloom tomato, burrata and arugula on a green plate

Heirloom Tomato, Burrata and Arugula Salad

Don’t you just love when a dish has just a few ingredients – but they’re the best; so, each compliments…

View Recipe »
enchilada with black beans in a red bowl on a white plate

Mahi-Mahi Enchiladas

In trying to add more fish into our diets on a more consistent basis, I’ve also been searching for different…

View Recipe »
Mixed berry crisp serving

Mixed Berry Crisp

If you’ve read any of my previous blog posts, there is often a common theme running throughout: versatility.  I like…

View Recipe »
white bowl of mushroom bolognese over pasta with basil leaves

Funghi alla Bolognese (Mushroom Bolognese)

I love making sauce – in fact, I have a great recipe for Sunday Sauce which is delicious and super…

View Recipe »