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Smoky Black Bean Soup

Smoky black bean soup recipe in a rustic bowl with fresh garnishes
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A deeply satisfying and creamy black bean soup that gets its rich, smoky flavor from chipotle peppers. This easy, budget-friendly recipe is ready in under an hour and is perfect for a comforting weeknight meal.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 4 cloves garlic, minced
  • 1-2 chipotle peppers in adobo sauce, minced, plus 1-2 teaspoons adobo sauce
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 3 (15-ounce) cans black beans, drained and rinsed
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 4 cups low-sodium vegetable broth
  • 1 bay leaf
  • Kosher salt and black pepper to taste
  • 2 tablespoons fresh lime juice

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, celery, and carrots with a pinch of salt. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 8-10 minutes.
  2. Stir in the minced garlic, cumin, and oregano. Cook for 60 seconds until fragrant. Add the minced chipotle peppers and adobo sauce, stirring to coat the vegetables.
  3. Add the drained black beans, fire-roasted tomatoes with their juices, vegetable broth, and the bay leaf to the pot. Stir well.
  4. Bring the soup to a lively simmer. Then reduce heat to low, cover the pot, and let it simmer gently for 25-30 minutes.
  5. Remove the pot from heat. Discard the bay leaf. Stir in the fresh lime juice.
  6. For a creamier texture, use an immersion blender to partially blend the soup in the pot, leaving plenty of whole beans. Alternatively, carefully blend 2-3 cups of soup in a stand blender and stir it back in.
  7. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. Serve hot with desired toppings.

Notes

For a spicier soup, add an extra chipotle pepper. For a milder version, use only the adobo sauce. Soup thickens upon standing; add a splash of broth or water when reheating if needed. This soup freezes very well for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/smoky-black-bean-soup/