Black and Gold Steelers Soup

February 1, 2011

Another day, another Steelers recipe!

Today I’m here to share with you my recipe for Steelers Soup, my main course offering in my Steelers Superbowl series. (If you missed by last two Steelers-themed dishes, simply scroll down to check them out.) This soup is an adaptation of a black bean soup recipe I got from my mom, which she clipped out of a New York Times Magazine from before I was born. I ‘Steelerized’ it by adding a variety of yellow vegetables to the mix: corn, yellow peppers, and yellow carrots! (A lot of people have been surprised to hear about these yellow carrots, but they’re perfectly natural, if less common. Carrots are also found in purple, red, and white varieties, in case you’re curious.) I really liked how the colors of this one came out: the black bean puree was a wonderfully dark black, and the vegetables provided the perfect gold contrast. But more importantly, this soup is tasty! It’s good enough to make even when the Steelers aren’t playing (and, as it occurs to me just now, if made with orange carrots and orange peppers, this would make a nice Hallowe’en soup!). But enough talk—here’s the recipe.

Black and Gold Steelers Soup

serves 4 to 6


  • 1.5 cups dried black beans (or 2 cans black beans—you want about 3 cups cooked beans in the end)
  • 2 large yellow carrots, peeled and sliced into rounds (other yellow vegetables are also okay! be inventive!)
  • 1/2 onion, chopped finely
  • 1 yellow pepper, chopped into bite-sized chunks
  • 2 cloves garlic, sliced
  • 1 tsp ground cumin
  • 1 small roma tomato, seeded and chopped (for optional step #5)
  • 2 tbsp red wine vinegar (for optional step #5)
  • 1 tsp ground coriander
  • salt and pepper, to taste
  • between 1 and 1.5 cups corn, fresh or frozen


  1. The night before, soak dried beans in a big bowl of water. The next day, drain beans, reserving the liquid in case it’s needed for step 3. Place beans in a large pot, add a generous amount of water, bring to a boil, and then simmer between 1.5 and 2.5 hours, until beans are very soft. (If using canned beans, skip this step.)
  2. While the beans are cooking, roast your carrots. Lay out the rounds on a baking sheet, sprinkle with some salt, and drizzle a little bit of olive oil on top. Cook for about thirty minutes, until carrots can easily be pierced with a fork, flipping halfway through. Remove from oven and let cool until needed in step 6.
  3. Drain cooked beans, again reserving the liquid (very important). You want to have about three cups of liquid. If you have less than this, add some of the soaking liquid from step one. Place cooked beans in a blender and puree until smooth, adding some the reserved liquid as necessary. Once done, add pureed mixture to the reserved liquid and mix together. (If using canned beans, save whatever you can from the liquid in the cans and then mix that with water to get three cups. I’m afraid this may diminish the soup’s black color some, but it should still work okay.)
  4. Heat some oil in a large pot. Add onions, yellow peppers, garlic, and cumin, and saute for several minutes.
  5. Optional Step! In the recipe I adapted this from, it next called for you to add the tomato and red wine vinegar to the pot and simmer for 5 to 10 minutes. I’m really not sure how much these things really added to the recipe, and I think you’d be fine omitting them if you want to.
  6. Add the black bean mixture and bring to a low simmer. Add the coriander, salt and pepper to taste (I used a generous amount), and finally, the carrots and corn. Once vegetables are heated through, it’s ready to serve!

Hope you guys like this one! It’s a nice and hearty soup, and I rather enjoyed it myself. There will be more Steelers treats in the days to come, so keep checking back. And goooooooo Steelers!

Until we eat again,




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