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.
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
- 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!