(from kylerhea’s recipe box)

I consider myself a better-than-average soup maker, so when I tell you that this soup ranks in the top two or three of all soups I’ve made, ever, it’s because I want you to try this right away. I first made this for my friend Lucia, whose homemade peach salsa sent it right over the top, but Trader Joe’s or Newman’s Own or your own peach salsa will be perfect. *Note: if you use a tomato-based peach salsa, eliminate the plum tomato in this recipe. Recipe and commentary at:

Source: The Perfect Pantry blog

Serves 6 people

Categories: September2011, beans, peaches, soups, summer


  • 2 tsp canola oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 plum tomatoes, chopped*
  • 1-1/2 tsp cumin
  • Pinch of red pepper flakes (optional)
  • 1 lb cooked dry black beans**, or 3 cans black beans, rinsed and drained
  • 1 qt chicken stock
  • 2 Tbsp mild barbecue sauce, any type
  • 8-16 oz peach salsa (to taste: I use 8 oz of Lucia's homemade, or 16 oz of Newman's Own Peach Salsa)
  • 1 large ripe peach, peeled and chopped
  • Kosher salt and fresh ground black pepper, to taste


  1. In a 6-quart stockpot, heat the oil over medium heat. Add the onion, and cook for 2-3 minutes, until translucent. Add garlic and tomatoes, stir, and cook for 2 minutes. Stir in the cumin, and continue to cook for 1 minute. Add beans, chicken stock, barbecue sauce and salsa. Bring to a boil, then reduce to low heat and cook, partially covered, for 20 minutes, stirring occasionally to keep the beans from sticking to the bottom of the pot. Add the fresh peach, and cook for another 10 minutes. With a wooden spoon, mash some of the beans against the side of the pot; this will help thicken the soup, as will the pectin in the fruit. Cook for 10 more minutes, stirring now and then, until soup reaches desired thickness. Taste, and season as needed with salt and pepper.

Email to a friend | Print this recipe | Back