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Spicy Black Bean Vegetable Soup

What you need: 

1 can ranch style black beans
1 can mild Rotel tomatoes and chilies
1 carrot diced very small
1 cup frozen or 2 cups fresh spinach
1/4 cup onion diced very small
2 teaspoons garlic powder
cilantro to taste
1 teaspoon (or less depending on taste) crushed red pepper flakes

What you do: 

Super easy, just throw everything in a dutch oven or soup pot and let simmer for about 15 minutes or until vegetables are tender.
Serve as is for a hearty chili or put it in a blender for a few seconds to get a smooth soup. Great recipe to use left overs (i.e zucchini, potatoes whatever is in the fridge!). Also great topped with crunchy corn tortilla strips and/or guacamole!

Preparation Time: 
20 minutes
Cooking Time: 


I'll have to try out this recipe.

By the way, "ranch style beans" aren't sold in every part of the states. when I moved from AZ to NY, the stores in NY didn't sell ranch style beans. but when I moved back to AZ, there they were on the store shelves. they're more of a "southwestern" thing, I think. they have a smokey, slightly spicy flavor. here's a link:

ALERT** I don't think I would use ranch style beans for this recipe, though. I will probably substiute because ranch style beans aren't veg, they have beef broth in them. Just a warning.



What are "ranch style" black beans? I have to boil my own over here.

i have never seen ranch style black beans but i have seen ranch style pinto beans and they are basically pinto beans & jalapenos


Spicy. I added about a cup and 1/2 of water and a veggie bouillon cube. Delicious.


What are "ranch style" black beans? I have to boil my own over here.

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