This recipe makes a big batch of soup. I use a stock pot. It’s too big to fit in the Sun Oven with the leveling tray in place, so I remove it and place a rack on the floor of the cooking chamber. This soup freezes well and goes great with the crunchy crackers I made yesterday.

Spicy Solar Black Bean Soup


1 tablespoon olive oil

1 large red onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

4 cloves garlic, minced

4 teaspoons ground cumin

1 pound dried black beans, picked over and rinsed

1 tablespoon canned chipotle chiles*, chopped

7 cups water

2 tablespoons fresh lime juice

salt and pepper to taste

sour cream

2 plum tomatoes, seeded and chopped


Soak beans overnight.

Set Global Sun Oven out to preheat.

Heat olive oil in a large pot over medium-high heat. Add onions and bell peppers and sauté until soft, about 10 minutes. Stir in garlic and cumin. Drain beans and add to pot with chipotles. Add 7 cups water, stir, cover, and transfer to Sun Oven. Cook until beans are soft, about 4 hours. Remove pot from Sun Oven. Transfer 2 cups of the soup to a blender; puree until smooth. Return puree to the soup. Stir in lime juice, salt, and pepper.

Ladle soup into bowls. Spoon a dollop of sour cream and sprinkle tomatoes into each bowl.

Makes 6 to 8 servings

*Canned chipotle chiles, sometimes called adobo, can be found in the Hispanic food section of most supermarkets.

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