Jalapeno Double Bean Soup

I’ve recently developed a strong taste for black beans. No complaints since they’re heart healthy, although I’ve been at a loss how to prepare them as something other than a side dish on taco night. Gladly, tonight I turned my sad can of black beans into a delicious soup that I threw together with ingredients lying around the apartment. This is a recipe I’ll be preparing for years to come!

For the soup:

1 (15 oz) can low sodium black beans, drained

1 (16 oz) can refried beans

2 cups vegetable broth

2 cloves garlic, minced

1 jalapeno, seeded and finely chopped

1 tablespoon Worcestershire sauce

1/4 teaspoon ground cumin

1/4 teaspoon salt and pepper

1/4 teaspoon red pepper flakes

1/2 teaspoon onion powder

1/2 packet ham bouillion

Drain the black beans and put into a bowl. Roughly mash the beans just until there are few solid beans left. Mix in the can of refried beans and stir together until combined. In a medium saucepan, add the garlic and jalapeno with a tablespoon of olive oil and saute for 2-3 minutes. Add in bean mixture and remaining ingredients and bring to a boil on medium heat, stirring occasionally. Serve and enjoy!

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I thought this soup turned out excellent! Mine was topped with a dollop of sour cream, sprinkled with shredded cheese, and served with jalapeno cornbread. Needless to say, I enjoyed this meal without the help of anti-spicy Adam.