Description
A hearty, flavorful soup with layers of heat from jalapeños and chipotle peppers, balanced with earthy black beans and aromatic vegetables.
Ingredients
Scale
- 3 cups dried black beans, soaked overnight (or 4 cans black beans, drained and rinsed)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 2 jalapeño peppers, seeded and minced
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon adobo sauce from the can
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 tablespoons lime juice
- ¼ cup fresh cilantro, chopped
- 2 tablespoons tomato paste
Instructions
- 1. If using dried beans, drain and rinse the soaked black beans. Cook in boiling water for 1-1.5 hours until tender. Drain and set aside.
- 2. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and celery. Cook 8-10 minutes until softened.
- 3. Add garlic, jalapeños, chipotle pepper, and adobo sauce. Cook 2 minutes until fragrant.
- 4. Stir in tomato paste and cook 1 minute until darkened.
- 5. Add cumin, smoked paprika, oregano, and cayenne. Stir constantly for 30 seconds.
- 6. Pour in vegetable broth gradually, scraping up any browned bits.
- 7. Add black beans, bay leaf, salt, and pepper. Bring to a boil, then simmer 30-40 minutes.
- 8. Remove bay leaf. Use immersion blender to puree half the soup for texture.
- 9. Stir in lime juice and cilantro just before serving.
Notes
Store in refrigerator up to 4 days or freeze up to 3 months. Add fresh lime juice and cilantro after reheating.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 8g
- Sodium: 650mg
- Fat: 5g
- Carbohydrates: 48g
- Fiber: 18g
- Protein: 15g