Description
An easy 30-minute Black Bean Soup made on the stovetop with canned beans and lots of fresh veggies. Two chipotle peppers and a spoonful of honey give it a sweet and smokey flavor profile that’s perfect for topping with avocado, sour cream, and fresh cilantro.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 red onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1/4 cup cilantro, minced
- 2 chipotle peppers in adobo, minced
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp pepper
- 3 (15oz) cans black beans, drained & rinsed
- 4 cups vegetable broth
- 1 tbsp honey
- 1 lime
- salt to taste
- optional toppings: sour cream, avocado, cilantro
Instructions
- Sauté oil & veggies in a pot. Heat oil over medium heat in a large pot. Add diced onion and bell pepper and cook for a few minutes, until fragrant. Add the garlic and cilantro and continue to sauté for another minute.
- Add chipotle peppers & spices. Add the minced chipotle peppers, paprika, cumin, and pepper, and mix everything together to toast the spices.
- Simmer broth & beans. Add the beans, broth, and honey to the pot, raising the heat and bringing everything to a boil. Lower the heat, bringing the broth to a low simmer. Simmer with the lid partially covering the pot for 20 minutes.
- (Optional) Blend the soup. Blend a few cups of the soup with an immersion blender or stand blender to make the soup creamier. Add a squeeze of lime juice and salt to taste before serving. Top with sour cream, avocado, or fresh cilantro.
Notes
If using dried beans: rinse 2 cups of dried black beans thoroughly, removing any rocks. Add to the pot where instructed above, but double the amount of broth (8 cups total). Cook partially covered for 2 hours, checking to stir every 30 minutes, and adding additional water if the liquid reduces below the beans.
