This Halloween, serve your little goblins something warm and nutritious before they hit the streets trick or treating for candy. The soup is filling, easy to make and will help keep them warm while around the neighborhood. Traditional black bean soup is topped with a sour cream spider web, that although looks erie, is flavorful and delicious. Round out the meal with a pumpkin shaped quesadilla, which is wonderful for dipping. I know above I said that this was for the little goblins in your life, but let’s be honest… Adults will love this too!

Black bean soup is one of my go-to meals during the week when I am pressed for time. Almost always I have all of the ingredients on hand, and all I have to do is put them in a stock pot. Black bean soup is a very hearty soup, super high in fiber, and so inexpensive to make. I’ll make a big batch and freeze the rest for later on. Having a hard time getting the kiddos to eat their veggies? Add a sour cream spider web to this soup and you’ll be surprised. Chances are high, they’ll gobble it up.

 

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Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Ingredients

For soup:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 4 garlic cloves, chopped
  • 2 teaspoons ground cumin
  • 1 to 2 teaspoons chopped jalapeño chile with seeds, divided (optional)
  • 2 15- to 16-ounce cans black beans, undrained
  • 1 15-ounce can petite diced tomatoes in juice
  • 1 1/2 cups low-salt chicken broth
  • Green onion for topping (optional)

For pumpkin quesadilla:

  • Four small tortillas
  • Shredded cheddar cheese
  • Pumpkin cookie cutter

 

Instructions

  1. Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, and pepper.
  2. Preheat oven to 400 degrees F. Cut tortillas with pumpkin shaped cookie cutter. Once cut out, place cheese on one side of tortilla and top with another. Bake about 5 minutes or until cheese is melted.
  3. Ladle soup into bowls. Place sour cream in either a pastry bag or a Ziploc plastic bag. Clip off the tip, and draw a bullseye pattern onto the soup. Take a knife and run it a long the edges to make lines. Top with chopped green onion or remaining jalapeño if desired.