Black Bean Chimichurri Soup

6 May

When I asked my boyfriend if he liked the sound of chimichurri soup, his response was “chimi-what?” I quickly realized this green, herb-filled sauce is not well known in my neck of the woods, which is quite sad given how delicious it is.

For those who are in the same boat as Chris, chimichurri is a sauce that originates from Argentina and is also widely used in Nicaragua and Uruguay. It’s relatively simple to make and is often used on grilled meats. It strikes me as the South American version of Italian pesto sauce – they’re both made up of herbs, oil, spices, and garlic.

Black Bean Chimichurri Soup |

What’s great is that you can either make it fresh, buy a dry mix, or even a bottle of ready-to-go sauce. I happened to have a package of dry mix at home, and the cold temps sparked the idea to transform this traditional sauce into the base of a flavorful vegan soup.

Next time you’re low on vegetable stock, or just want to spruce up your soup with something different, keep this recipe nearby to bring some zing to the dinner table!

Black Bean Chimichurri Soup

Serves 4

  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 3 stalks celery, diced
  • 1 jalapeno, seeds removed & diced
  • 1 C frozen corn kernels
  • 2 C black beans, rinsed and drained
  • 4 C water
  • Salt & pepper, to taste
  • 3 tbsp chimichurri spice mix
  • 3 tbsp red wine vinegar
  • 3 tbsp hot water
  • 5 tbsp olive oil
  • (or, use 1 cup of your favorite store-bought or homemade chimichurri sauce)
  • 1 C broken tortilla chips, to serve
  • Chopped chives, optional

Heat 1 tbsp olive oil in a large pot or dutch oven over medium high. Saute the onion, bell pepper, celery and jalapeno 5-7 minutes. Add the frozen corn kernels and cook another 2-3 minutes. Stir in the black beans and water. Cover and bring to a boil. Reduce heat and let simmer 10 minutes.

Meanwhile, in a small bowl, whisk together the chimichurri spice mix with the red wine vinegar and hot water. Let sit 5 minutes, and then whisk in 5 tbsp olive oil.

Stir the chimichurri sauce into the simmering soup and let heat through 2-3 minutes. Ladle soup into bowls and top with the broken tortilla chips and chives. Let the chips soak through a bit, and enjoy!

Black Bean Chimichurri Soup |

13 Responses to “Black Bean Chimichurri Soup”

  1. Becki May 6, 2016 at 9:11 am #

    What a great idea to use chimichurri as a base for a soup! I can’t wait to give this a try at some point, but I’ll need to get everything I need for the chimichurri.

  2. love soup all the time and Mexican inspired foods. Like twist on this!

  3. Melissa @ Mango About Town May 6, 2016 at 1:17 pm #

    Mmm this sounds delicious. Where do you find the chimichurri spice mix?

    • xtinaluvspink May 6, 2016 at 1:19 pm #

      The import section of most grocery stores should have it.

  4. nutritioulicious May 6, 2016 at 2:49 pm #

    Love chimichurri sauce but never would have though to mix it into soup!

  5. Rebecca @ Strength and Sunshine May 6, 2016 at 2:58 pm #

    Horray for chimichurri!!! Love it!!

  6. nicoleculver1 May 6, 2016 at 4:02 pm #

    I love the ingredients in this soup! looks delicious!

  7. ilkasblog May 6, 2016 at 9:54 pm #

    I’m always a fan of vegan-style soups – as a meal or snack! Love this recipe!

  8. Dixya @ Food, Pleasure, and Health May 6, 2016 at 10:25 pm #

    i dont get to try chimichurri sauce a lot in general as it mostly comes with steak which i dont eat..using them with soup sounds wonderful.

  9. Jill Conyers (@jillconyers) May 7, 2016 at 5:48 am #

    Black beans are one of my all time favorite foods. Yummy recipe.

  10. Sandra Laflamme May 8, 2016 at 8:58 pm #

    I love chimichurri sauce. A soup would be a great thing to try instead! Looks like a great recipe!

  11. Ethan Williams May 9, 2016 at 9:23 pm #

    The health benefits of black beans include maintaining healthy bones, lowering blood pressure, managing diabetes, etc., that is why I love black beans. I will try your recipe today.

    • xtinaluvspink May 9, 2016 at 9:30 pm #

      Fantastic! I’d love to hear what you think of it.

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