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Black Bean Soup - 2


Black Bean Soup - Simple Dish

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  • 1 tbsp. olive oil
  • 2 medium red onions, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, minced
  • 4 tsp. ground cumin
  • 1 (16 oz.) package dried black beans
  • 1 tbsp. chopped chipotle chiles in adobo
  • 7 cups water
  • 2 tbsp. fresh lime juice
  • 2 tsp. salt
  • 1/2 tsp. ground pepper
  • Optional: Vegan sour cream



Step 1

•The night before, soak dried beans in 2 quarts of water with 1 tbsp. salt. Rinse before use the next day.
•Heat olive oil in dutch oven or large pot over medium-high heat. Add onions and bell peppers and sauté until tender and beginning to brown, around eight minutes. Add garlic and cumin; stir until garlic becomes fragrant, about one minute. Add chipotle, water, and beans. Bring to a boil and reduce to a simmer. Cover and cook until beans are very tender, about 3 hours.
•Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Alternately, use an immersion blender. Stir in lime juice, salt, and pepper. Adjust seasonings to taste


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