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soup - Black Bean Soup

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Ingredients

  • canola or olive oil, for cooking
  • 1 large purple onion, chopped
  • 2 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 4-5 garlic cloves, minced
  • 1 Tbsp. ground cumin
  • 1 16 oz package dried black beans (or 2 cups)
  • 1 Tbsp. chipotle chiles en adobo (optional – it gives a nice smoky taste, but you could sub chili powder)
  • 7 cups hot water
  • juice of a lime
  • 1-2 tsp. coarse sea salt
  • sour cream/yogurt for serving, if you like

Details

Servings 6

Preparation

Step 1

Heat a drizzle of oil in large skillet over medium-high heat. Add onions, celery and pepper and sauté until soft and starting to brown, about 8 minutes. Add garlic and cumin and cook for another minute. Transfer mixture to a 6-quart slow cooker. Add beans, chipotle chiles and water; cover and cook on low heat for about 5 hours (this will vary – hers took 3).

Add the salt and lime juice and stir well (you don’t want to cook the beans with the salt – they tend to get grainy that way) – scoop out about half of the soup and transfer to a blender; puree until smooth. (Alternatively, stick in a hand-held immersion blender and puree a bit right in the slow cooker.) You want it to be half smooth, half chunky. Serve hot, or cool down and refrigerate for a day or two to allow the flavors to improve, then reheat. Serve topped with sour cream, if you like. Makes lots-6-10 servings, depending on appetites.

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