simple, smoky, hearty black bean soup is a great budget-friendly cozy meal.
- 2 14-ounce cans black beans drained and rinsed (or about 3 cups cooked beans)
- 2 roasted bell peppers
- 1 14-ounce can fire roasted diced tomatoes
- 1 tablespoon avocado oil
- 1 medium red or yellow onion, cut into small dice
- 2 carrots, cut into small dice
- 1 large jalapeño, seeds and membrane removed, cut into small dice
- 4–5 cloves garlic, cut into small dice
- 1 teaspoon salt
- 1 1/2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground chipotle
- 3 cups chicken or vegetable stock
- 1 tablespoon lime juice
- fresh cilantro
- sliced avocado
- pickled red onions (or raw if you’re into that type of thing)
- sour cream or plain yogurt
- lime wedges
- In a blender, puree half the beans (about 1 1/2 cups), the roasted peppers, and the diced tomatoes.
- In a large, heavy bottomed pot over medium-high heat, heat the oil. Once shimmering, add the onions and carrots. Sauté for 5-6 minutes, until softened.
- Add the jalapeño, garlic, and salt, and sauté for another 2-3 minutes, or until very fragrant. Stir in the smoked paprika, cumin, and chipotle powder.
- Add the pureed bean mixture, the remaining beans, and the stock. Bring to a boil and then adjust the heat so it’s at a strong simmer.
- Simmer for 30 minutes, uncovered, to allow the flavors to meld and the soup to thicken.
- Stir in the lime juice and season to taste; it could need a bit more salt depending on the stock and beans you used. If you like it spicy, add more chipotle.
- Serve with cilantro, avocado, picked onions, sour cream, and lime wedges
Keywords: black bean soup