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–+ servings
Annie's Soup
Annie Soup is a richly spiced, slow-cooked tomato and bean soup, blending cumin, paprika, and cayenne for a warm, comforting flavor. With its base of sautéed onions, bell peppers, garlic, and tomatoes, this soup captures the essence of rustic home cooking. The long simmering process deepens its flavors, while the addition of black beans gives it heartiness and texture. It’s an ideal dish for chilly evenings or family gatherings, embodying both comfort and tradition.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Soup
Cuisine Mexican, Tex-Mex
Servings 8
Calories 210 kcal

Ingredients
  

  • 1 tbsp cumin seed
  • 1 tsp dried oregano
  • 2 tsp paprika
  • ½ tsp cayenne pepper
  • 3 onions (medium, minced)
  • 1 green chili pepper (medium, minced)
  • 1 bell pepper (minced)
  • 4 cloves garlic (minced)
  • 4 tomatoes (chopped)
  • 3 cups black beans (cooked or canned (rinsed))
  • 1 bay leaf
  • ½ cup dry sherry ( or red wine)
  • 6 cups broth (or water)
  • salt (to taste)
  • pepper (to taste)

Instructions
 

Step 1: Toast the Spices

  • In a dry pan, toast cumin seeds, oregano, paprika, and cayenne over medium heat until the paprika darkens slightly and the mixture becomes fragrant.

Step 2: Sauté Vegetables

  • Add onions, green chili, and bell pepper. Sauté until onions are translucent.
  • Add minced garlic and cook for another 1–2 minutes.

Step 3: Add Tomatoes and Simmer

  • Add chopped tomatoes and cook for 15 minutes until they begin to break down.

Step 4: Combine and Simmer

  • Add black beans, bay leaf, and water or broth. Stir in sherry or wine. Season with salt and pepper. Cover and simmer over low heat for 3–4 hours.

Step 5: Serve

  • Remove bay leaf. Adjust seasoning. Serve hot with a squeeze of lime or fresh cilantro garnish if desired.

Tips

  • Toast the spices only until fragrant and paprika darkens to avoid burning and bitterness.
  • Use a Dutch oven or heavy pot for even low-and-slow cooking.
  • Rinse and drain canned black beans if not using cooked homemade beans.
  • Add a splash of dry sherry or red wine near the end for depth, as noted on the card.
  • For extra heat, include additional cayenne or another chopped chili.
  • Add corn or diced carrots for more vegetables and sweetness.
  • Finish with lime juice and fresh cilantro for brightness.
  • Blend part of the soup briefly for a creamier texture while keeping some whole beans.
  • Serve with rice, crusty bread, or over cooked grains for a fuller meal.
  • Garnish with avocado or sour cream if not keeping it vegan.

Nutrition

Calories: 210kcalCarbohydrates: 32gProtein: 9gFat: 5gSaturated Fat: 0.7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 580mgPotassium: 890mgFiber: 9gSugar: 8gVitamin A: 3400IUVitamin C: 42mgCalcium: 75mgIron: 3mg
Keyword black bean soup, comfort food, hearty, homemade, slow simmer, spicy soup, tomato soup, vintage recipe
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