13 Oct

Black Bean Soup with Zucchini, Cheddar Cheese + Chive Buttermilk Skillet Bread

With the crisp cool fall air we start craving something warm + comforting to fill our bellies. One of our favorite meals to make is Black Bean Soup with Zucchini, Cheddar Cheese + Chive Buttermilk Skillet Bread.  This is a family favorite + super easy to make!  It also is a great alternative to the ever so popular chili.

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  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 1 1/2 teaspoons sea salt
  • 3 large garlic coves, sliced
  • 12 sprigs fresh coriander, chopped*
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon chipotle chili powder
  • 2 cans black beans
  • 1 can green chilies
  • 3 cups chicken stock

For Garnish: queso fresco, sour cream, crispy tortilla strips, diced avocado, fresh coriander* + fresh limes

*If you don’t care for coriander you can substitute for cilantro


  1. Heat the olive oil in a heavy-bottomed pot or casserole dish over medium-high heat. Add the onion + salt + sauté for 5 minutes, stirring often + lowering the heat if the onion starts to brown too much. Add the garlic, coriander + spices. Cover + cook for 5 minutes more, checking every minute or so to make sure everything is gently sautéing + not burning.
  2. Add the black beans, green chilies + chicken stock, bring the mixture to a boil + simmer, uncovered, for 15 minutes.
  3. Using an immersion blender, blend the soup directly in the pot until almost completely smooth. Adjust the seasoning to taste. Serve with cheese, sour cream, tortilla strips, avocado, fresh coriander + fresh limes.




  • 2 cups flour
  • 2 tbsp sugar
  • 11/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup melted butter
  • 1 1/4 cup shredded sharp cheddar cheese
  • 2 tbsp chopped fresh chives
  • 1 cup shredded zucchini


  1. Preheat your oven to 350 degrees.
  2. In a bowl whisk together the flour, baking powder, baking soda, sugar + salt.
  3. In a separate bowl, whisk together the buttermilk and egg.
  4. Whisk the melted butter into the buttermilk mixture.
  5. Add the buttermilk mixture to the flour mix, + gently combine. Don’t over mix the batter.
  6. Stir in the shredded cheese, shredded zucchini + chopped chives.
  7. Pour mixture into a greased skillet pan + bake for 40 minutes, or until a toothpick inserted in the centre of the bread comes out clean.
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