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Black Bean Soup · Smoky (Vegan)

Smoky Vegan Black Bean Soup

Canned black beans simmered with peppers, cumin and chipotle, then partly blended so the soup is creamy with plenty of whole beans. Dinner from the pantry in 40 minutes.

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Prep
10 min
Cook
30 min
Total
40 min
Serves
4
Level
Easy

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, diced
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 ½ tsp smoked paprika
  • 1 tsp dried oregano
  • 1 chipotle pepper in adobo, minced, plus 1 tsp of the sauce (optional)
  • 3 cans black beans, 15 oz each, drained and rinsed
  • 3 cups vegetable broth
  • 1 tsp kosher salt
  • 2 tbsp lime juice
  • diced avocado, cilantro, tortilla chips, for topping

Steps

  1. Heat the oil in a Dutch oven over medium heat. Add the onion, carrot and bell pepper and cook until soft.
  2. Add the garlic, cumin, smoked paprika, oregano and chipotle and stir until fragrant.
  3. Add the beans, broth and salt and bring to a boil.
  4. Lower the heat and simmer, stirring now and then.
  5. Blend about half the soup with an immersion blender, leaving plenty of whole beans.
  6. Stir in the lime juice. Taste and add more salt if needed.
  7. Ladle into bowls and top with avocado, cilantro and crushed tortilla chips.

Tip: No immersion blender? Carefully blend 2 cups of soup in a blender with the lid vented, then stir it back in.

Tip: Chipotles in adobo are spicy. Start with half a pepper if you're unsure.

Tip: Most broths are gluten-free, but some contain wheat. Check the label if that matters to you.

Storage: Refrigerate up to 4 days or freeze up to 3 months.

Estimated nutrition per serving: 360 calories · protein 19 g · carbohydrates 55 g · fiber 19 g · sugars 5 g · fat 8 g (saturated 1.5 g) · sodium 1,400 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.