Spicy Mexican Black Bean Soup

By ctaubenheim

Ingredients

• 5 cups black beans, cooked (follow package directions - I soaked
• overnight)
• 2 cups vegetable broth
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 large pepper, any color, chopped
• 1 large tomato, chopped
• 1 jalapeno, chopped (optional)
• 3 Tbsp chipotle peppers in adobe sauce (about 3 peppers with sauce)
• 1 lime, juiced
• 1 Tbsp chili powder
• 1 tsp cayenne pepper
• 1 Tbsp ground cumin
• 1 Tbsp olive oil
• 1/3 cup cilantro, finely chopped

Preparation

Step 1

Heat olive oil in a soup pot over medium heat. Add the onions, cumin, chili powder, cayenne pepper and cook until onion is soft. Add the chopped pepper, jalapeno (if using), and keep cooking for another 5 minutes until pepper is soft. Stir garlic in.

In a blender, puree 1 cup vegetable broth, 1 cup black beans, and chipotle peppers. Add this to the soup pot along with the rest of the black beans and the chopped tomato. Bring to a boil and reduce heat to low. Cook 10-15 minutes. Stir in cilantro just before serving.