Description
This Perfect Black Bean Soup is colorful, healthy, and full of flavor.
Ingredients
Scale
- 4 (15oz) cans black beans, drained and rinsed or use 6 cups cooked black beans
- 1 to 3 canned chipotles in adobo, finely chopped, plus 1 tablespoon adobo sauce
- 2 tablespoons olive oil
- 1 cup diced onion, 1/2 large onion
- 3/4 cup diced carrots, 1 large carrot
- 1 tablespoon minced garlic, 3 to 4 cloves
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 tablespoon red wine vinegar or lime juice
- 1 (15oz) can diced tomatoes, try fire roasted tomatoes
- 4 cups (946ml) vegetable broth
- 1 bay leaf
- 1/2 cup cilantro leaves, roughly chopped
- For serving: Avocado, lime wedges, cilantro, sour cream, cheese
Instructions
- Open the can of chipotles and adobo sauce, remove a pepper (or more for spicier soup), and mince finely.
- Heat the olive oil in a large Dutch oven or deep pot over medium heat. Add the onions and carrots. Cook, stirring often, until they have softened slightly and smell sweet, about 5 minutes.
- Stir in the garlic, cumin, and oregano, and cook for 30 seconds.
- Add the vinegar or lime juice, minced chipotles and adobo sauce, can of tomatoes, broth, black beans, and bay leaf.
- Bring to a simmer, taste, and then season with salt and pepper.
- Simmer the soup until the carrots are tender, and the broth reduces slightly, about 20 minutes.
- Stir in the cilantro and the juice from half a lime (or substitute the lime with an additional tablespoon of vinegar).
- For a brothy soup, serve the soup straight away.
- For a thicker, more velvety soup, transfer 1/4 of the soup to a blender and blend until smooth. Pour the blended portion back into the soup and serve.
Notes
- We use 1 whole pepper and 1 tablespoon of the adobo sauce in the can for moderate heat. Add more for a spicier soup.
- Find canned chipotles in adobo sauce in most grocery stores, usually near hot sauce or enchilada sauces.
- Substitute your favorite smoky hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 169
- Sugar: 2.4g
- Sodium: 387.2mg
- Fat: 2.9g
- Saturated Fat: 0.5g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 27.4g
- Fiber: 10.6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: black bean soup, healthy soup, vegetarian soup, Mexican soup