30 Minutes

4 Servings


Take a google recipe and make it your own, this black bean soup recipe turns out different every time depending on what we have in our fridge.

How to make steps

I usually start with a basic foundation recipe and then make it my own and today was no exception.  Low calorie Black Bean Soup is a recipe I found years ago via google and the words (from what was in my pantry).  Todays version included sautéing onions, jalapeños, one lonely stick of celery, red pepper and chipotle pepper in some leftover marinated artichoke juice (never throw that stuff out - its gold!).  I added a can of chopped tomatoes seasoned with lime juice and cilantro (a staple for me) and a can of drained black beans.  Now comes the secret ingredient.

Did you know we have a spice master right here in the Shuswap!  My GO TO for anything spicy always starts with The Shuswap’s Super Seasoning made by Tappen local Daryl Dorosz.  She makes three different kinds of spice/rub; Eat My Dust (used today), Kicked Up Dust (I’ve run out) and Magic Mojo Dust (I’ve yet to try).

Once you’ve added your now not so secret ingredient, add a couple of cups of water and let it simmer for as long as your husband will let you (the smell is pretty awesome I must say), then take your stick blender or what ever you like to puree with and “whip it good”.  Garnish with a dollop of sour cream, chopped green onions, fresh cilantro and a squeeze of fresh lime juice.


1 can of chopped tomatoes

1 can of black beans

2 cups of water



one lonely stick of celery,

red pepper

chipotle pepper

left over marinated artichoke juice

‘Eat My Dust’ Seasoning

To garnish:

lime juice


sour cream

green onions

Local Suppliers

'Eat My Dust' Seasoning from Shuswap's Super Seasoning
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