Black Bean Soup (Edit recipe)

This Black Bean soup has definitely evolved from my college days of simply adding a can of beans, garlic powder and butter. Throwing in the microwave to heat and done! Now it has grown to a hearty and delicious entree! High in fiber and nutritious, this easy dinner for a busy weeknight is a perfect choice! An extended version of this video with step by step instructions is also on my YouTube channel too!

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	292
Fat:	1 g
Carbohydrates:	54 g
Protein:	18 g
Cholesterol:	0 g
Sodium:	512 mg
Fiber:	13 g
Sugars:	4 g
Calculated per serving.

by Christine Hryniszak

Serves: 8

Ingredients

30 oz Black Beans, Organic, 2 cans @ 15 oz not drained
1 whole Chipotle Peppers in Adobo Sauce
1 Tbsp Adobo Sauce, From can with peppers
1 whole Yellow Onion, Medium, diced
1 whole Carrots, Peeled, diced
2 whole Celery, diced
3 cloves Garlic, Crushed, peeled, chopped
1 tsp Sea Salt
1 tsp Ground Cumin
1 tsp ground Coriander
1.5 cups Vegetable Broth, Organic
1 whole Lime, Squeezed
1 Ground Fresh Black Peppercorns, To Taste

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat olive oil on medium in large soup pot. Add onion, carrots, and celery and cook for 15 minutes till soft, stirring occasionally. Add garlic, salt, cumin, coriander, chili powder and cracked peppercorn to taste. Stir and cook additional minute. Carefully add beans, Chipotle pepper and sauce, and vegetable broth. Stir together and simmer for 30 minutes. Cool a bit and take half and add to food processor or blender. Pulse till smooth and add back to soup. Squeeze lime on top. Pour in serving bowl and add your favorite toppings! I added freshly sliced jalapeno pepper, fresh cilantro and a dollop of sour cream. Enjoy!