Texas Two Bean Soup

Texas Two Bean Soup

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 6

    • About This Recipe

    “Another vegetarian delightful soup from the Moosewood restaurant.”

    Ingredients

  • 2cupsonions, chopped
  • 6garlic cloves, minced
  • 2tablespoonsolive oil
  • 1/2 teaspoonsalt
  • 1cupcelery, diced
  • 1cupred bell pepper, chopped
  • 1cupgreen bell pepper, chopped
  • 1smallfresh chili pepper
  • 1teaspoondried oregano
  • 1/2 teaspoondried thyme
  • 2teaspoonsground cumin
  • 1/2 teaspoonground black pepper
  • 2cupswater
  • 1 (14 1/2 ounce) cans tomatoes, chopped and undrained
  • 1 (15 1/2 ounce) cansblack-eyed peas, drained or 1 1/2 cupscooked black-eyed peas
  • 1 (15 1/2 ounce) canspinto beans or 1 (15 1/2 ounce) cansred kidney beans or 1 (15 1/2 ounce) cansblack beans or 1 1/2 cupscooked beans
  • 1/4 cupbarbecue sauce
  • salt
  • crushed tortilla chips
  • sour cream(optional)

    • Directions

  • In a soup pot, combine the onions and garlic with the oil and salt.
  • Cover and cook on medium heat for 8-10 minutes, or until the onions are soft and translucent, stirring occasionally.
  • Add the celery, bell peppers, chile, oregano, thyme, cumin, and black pepper and saute for 10 minutes, stirring often.
  • Add the water and tomatoes, cover and simmer until the vegies are tender, 10-15 minutes.
  • Add the black-eyed peas, your choice of beans, and the barbecue sauce.
  • Mix well, cover and simmer for 10 minutes.
  • Add salt to taste.
  • Garnish with crushed tortilla chips and sour cream on top if desired.

    • Reviews

  • “This was so very good. The only thing that I will change is double the recipe. This went over so well we are ready to have it tonight. Wonderful and fun to make. Thank You”

  • “Great Soup!The instructions are written clearly and the ingredients are all things I usually have on hand.I added some yellow peppers and some frozen corn kernels.And I used Ancho Chili Pepper rather that a fresh chili pepper.I topped each bowl with a small dollop of sour cream and a few crushed torilla chips as suggested. I served it with cheesy corn muffins.And my whole family enjoyed it.I do not think it would serve 6 as 3 adults and 2 children (6 and 3) ate every drop!It was that good!Thanks for sharing this recipe Tish.”

  • “Excellent soup – my husband didn’t even whine about the lack of meat!! I followed the recipe exactly but I must confess that I “forgot” the BBQ sauce AND I added all 3 kinds of beans. Thanx Tish!”

  • “Wow!Was this ever good!!I forgot to serve it with the sour cream until we were almost done but then tried it and like it even more.It tamed the pepper a bit.Made a great meal with cornbread.”

  • “A friend of mine tweeted me this recipe & it is delish! I had some jalapeno to use up so used that but didn’t measure anything. Used it all by taste. It’s definitely going on my must make again list! The flavors came together beautifully!”

  • “I was worried this soup would be too sweet for our taste, so I halved the barbeque sauce and added 1 TBL. red wine vinegar. The canned black beans I had were prepared with jalapenos, so I deleted the chili pepper. I also substituted yellow for the red pepper. I debated using the kidney bean can juice but decided to try it. The result was VERY GOOD, with just enough heat (although we had yogurt nearby to cut it if needed). As my husband and I were enjoying it, we both looked up and said simultaneously, “RICE”. The next time I served it over boiled rice and we REALLY enjoyed it. This also made it much more digestible (as we are not big bean eaters). Plus, it’s a beautiful soup, especially with the yellow pepper adding to the color scheme. Thank you, Tish. It’s a keeper.”

  • “I made this soup exactly, except for substituting a yellow bell ppr for the green one.THIS SOUP WAS EXCELLENT.It was beautiful to look at and magnificent to eat.I agree with doubling the recipe – as is, it really only would serve 4 as a main dish – even with bread on the side.It is so good a second bowl-full is a MUST.We aren’t vegans or vegetarians – and my husband is finicky about food.He agreed that this soup is exceptional in the blend of flavors.Thanks Tish!”

  • “This is a great recipe…I barely followed the directions (I just dumped everything in the pot w/out sauteing) and it still turned out really well.Will keep this one.”

  • “This is comfort food at its finest.I made this soup for my weekly “soup night” and was lucky to get the last quarter cup.I always make two pots of soup to accomodate a large number of people with different tastes.I try to have a vegetarian soup during Lent and last night I made this.It was a huge hit–even with the big meat eaters.I think this soup lends itself to alot of variations by changing the type of beans and/or broth and adding other veggies and pasta.I would keep the onions, celery, bell peppers, spices and barbeque sauce as is–its a winner!Thanks for a great soup Tish.”

  • “Fabulous soup! Could the BBQ sauce be the secret? Whatever it is, all the ingredients together make for a very flavourful combination.Soup is a ‘must-have’ around here as soon as fall is in the air…..thanks Tish for adding another one to my already bulging soup cookbook….it will be made often.M.”

  • “This was soooo good! I would give it 10 stars if I could! I’ve been trying to incorporate more vegetarian meals in our diet and I must say that with this soup I did not miss the meat. I used Sweet Baby Ray’s BBQ sauce and kidney beans. Thanks for a new favorite!”

  • “A perfect pantry meal as I always have beans and tomatoes in the cupboard and peppers and celery in the fridge. I added some extra liquid as I loved slurping up the flavorful broth.Had to add a little orange pepper to the red to get the right quantity. Also skipped the tortilla chips to make it fit the WW Core program.Just delicious. “

  • “Excellent soup. I used veg broth and left out the barbecue sauce but it still hit the spot. “

  • “Yumm!!! We were snowbound today and I was out of peppers, added a jar of vlasic roasted red pepper stackers instead. Delicious! Even my fussy teenager loved it.”

  • “This soup is absolutely outstanding.I truly think it deserves 10 stars. My mom makes the best soup and she tried this and loved it (she usually says it would taste better if you added….).Ha!! she was speechless (that was a first lol!)”

  • “Very tasty and an easy vegetarian weeknight supper.I omitted the celery, used fire roasted dice tomatoes, and included 1/8 cup of BBQ sauce and added some vinegar.It probably doesn’t serve 6, or maybe only as a side dish.Healthful and low fat.I’d make this again.”

  • “Delicious and easy.I started with dried red beans and adjusted the seasoning to personal taste.Didn’t have any tomatoes, so I used a can of roasted garlic spaghetti sauce.Great southwestern flavor and would easily be made into chili with the addition of browned ground meat.Thanks for the recipe, Tish.:-)”

  • “This is one of those recipes.that makes you wonder,what did I do wrong? I followed recipe exactly..No one liked this soup. Too sweet.I used famous daves rich and sassy BBQ sauce..I had to throw out the pot of soup, which I have never done before. We love soup but it was just something about it that I cant put my finger on..Personal taste…”

  • “I’ve been a fan of Moosewood recipes for years, but this one had somehow escaped my notice.What a loss!I’ve made this recipe now about a dozen times inmy crock pot. I’ve alternated the beans depending on my cupboard and will often incorporate four different varieties.I do add a couple of cups of vegetable stock and corn by popular request.Shortly before serving I customoarily stir ina good portion of pre-cooked elbows. The pasta adds a bit more substance and also serves to thicken the soup. We’ve garnished with greek yogurt, chopped green onion and even grated cheese. This soup’s our idea of comfort food!”

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