Southwestern Beef and Black Bean Soup
Ingredients
A note about gluten: When served without sour cream, this recipe is dairy free.
1 tbsp.
Kowalski's Extra Virgin Olive Oil
½ cup
diced red onion
1
large jalapeño pepper, stemmed, seeded and finely minced
2 cloves
garlic, finely minced
1 tbsp.
Kowalski's Ancho Chile Powder
2 tsp.
Kowalski's Dried Oregano
1 tsp.
Kowalski's Ground Organic Cumin
½ tsp.
freshly ground Kowalski's Black Peppercorns
4 cups
gluten-free beef broth
½ lb.
Kowalski's Signature Kansas City Style BBQ Pulled Beef (from the Meat Department)
15 oz.
canned black beans, rinsed and drained
15 oz.
canned refried black beans
1 cup
frozen corn kernels, thawed
- garnishes, to taste: sour cream, crispy corn tortilla strips and fresh cilantro
Directions
- Heat oil in a large, deep pot over medium-high heat. Add onion, jalapeño and garlic; cook until soft and onion is translucent (6-9 min.).
- Add next 4 ingredients (through black pepper); cook and stir until fragrant (1-2 min.).
- Stir in broth. Add beef, beans and corn; bring to a boil.
- Reduce heat to low; simmer, uncovered, until beans are tender and soup is thoroughly hot (about 20 min.).
- Garnish individual servings to taste.
Tasty Tips:
- This recipe features plenty of heat from fresh jalapeño and ancho chile powder to contrast the sweetness of the BBQ meats and corn. If you're wary of the spice level, start with ½ the amount of fresh or dried peppers called for and work your way up, tasting until your desired flavor balance is achieved.
- Diced smoked and uncured sausage is a great substitute for the pulled beef in this recipe. Look for a range of varieties, including Kielbasa and Andouille, in the Meat Department.
- When in season, use fresh sweet corn in this recipe rather than frozen.
