Black Bean Soup
Whenever I make black beans for a recipe I cook extra to turn into this dark, creamy, comforting soup. I add a smoky kick with a bit of canned chipotle. It is super fast to make and you can use canned beans if you like. You can whiz it super sleek and creamy or leave a few chunks of vegetables and beans. It freezes beautifully and is even better reheated after the flavors have a chance to meld. Top it with cilantro, avocados and hot peppers or grated cheddar and cooling sour cream.
You can make this whole soup from dry beans to eating it in 30 minutes in the pressure cooker or Instant Pot. Using leftover Pinto Pot Beans make a fast meal out of leftovers, you can omit all the other veggies and just whirl up leftover Pinto Pot Beans with a bit of broth.
Smoky Black or Pinto Bean Soup
Prep
Cook
Total
Yield 6 servings
Use canned or cooked black beans. Use hot peppers to your taste. Chipotle is slightly hot. Remove the seeds for less heat or omit altogether. Use a bit of chipotle powder for a smoky flavor without so much heat.
Ingredients
- 1 Onion, chopped
- 2 Cloves Garlic, chopped
- 1 Bell Pepper, any color,chopped
- 2 Carrots, chopped
- 1 Jalapeño, seeded and chopped or 1 Chipotle Pepper in Adobo or a sprinkle of Chipotle Powder
- 6-8 cups Hot Veggie Broth, divided
- 4 cups cooked Black or Pinto Beans, or 2 cans, rinsed well
- 1 Lime, juiced
- Sea Salt and Pepper
- Toppings: Chopped Cilantro, Cheese, Sour Cream, Jalapeños, Avocado, Tomatoes, Salsa
Instructions
- Heat a splash of Olive Oil in a large soup pot
- Saute the Vegetables a few minutes and then add 1 cup Broth
- Cover and simmer 10 minutes until the Veg are braised and soft
- Add the Beans and enough Broth to cover by 1 inch
- Simmer 20 min or longer if you have the time
- Whirl in the Vitamix or with a hand blender to desired consistency, adding more broth if necessary
- Squeeze in the Lime Juice and season with Salt and Pepper
- Serve hot with toppings of your choice
Super Fast Chipotle Black Bean Soup
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