Smoky Black Bean Soup Recipe With A Kick
Prep: 15 minutes
Cook: 1 hour 45 minutes
Yields: 4 servings
Get ready to warm up with a bowl of smoky, spicy goodness that’s sure to become your new favorite comfort food – Smoky Black Bean Soup!
This recipe is a game-changer, and we’re about to dive into the world of creamy, dreamy, black bean bliss.
First things first, let’s talk about the magic that happens when you combine the perfect blend of spices, tender black beans, and a hint of smokiness from those amazing chipotle peppers in adobo sauce.
Now, we know what you’re thinking – “Chipotle peppers? Isn’t that going to make it too spicy?” Fear not, friends, because the beauty of this recipe lies in its ability to be tailored to your desired level of heat. So, whether you like it mild or wild, you can adjust the amount of chipotle peppers to suit your taste buds.
Now, let’s get started! Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add in 2 medium-sized green bell peppers, 4 garlic cloves, and 1 1/2 cups of chopped red onion. Cook, stirring often, until the onion is just tender, about 5 minutes.
Next, stir in 1 can of fire-roasted diced tomatoes, 1 tablespoon of finely chopped chipotle chile, and 1 tablespoon of adobo sauce. Cook, stirring often, for about 3 minutes.
Now it’s time to add in the star of the show – 1 pound of dried black beans, 8 cups of water, 1 tablespoon of kosher salt, 2 teaspoons of dried oregano, and 1 1/2 teaspoons of ground cumin. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring every 30 minutes, until the beans are tender and creamy, about 1 hour and 30 minutes to 2 hours.
Once the beans are cooked, pour 3 cups of the bean mixture into a blender. Secure the lid, remove the center piece to allow steam to escape, and place a towel over the opening. Process until smooth, about 1 minute.
Pour the pureed bean mixture back into the Dutch oven and add more salt, if desired. Add more water, as needed, to reach your desired consistency.
Now, it’s time to serve! Reserve 3 cups of the soup for the Cheesy Black Bean Tostadas recipe (coming soon!). Serve the remaining soup with a dollop of sour cream, some chopped cilantro, a sprinkle of diced avocado, and a squeeze of lime juice.
And, as a bonus, you can transform the leftover soup into Cheesy Black Bean Tostadas in just 20 minutes! Simply strain 3 cups of the leftover soup with a fine mesh strainer, discard the liquid, and heat 1 tablespoon of olive oil in a nonstick skillet over medium-high. Add the bean mixture and cook, stirring constantly, until thickened, about 4-5 minutes.
Place 6 corn tostada shells on a foil-lined baking sheet, spread 1/4 cup of the mashed bean mixture over each tostada, and sprinkle with 1 1/2 cups of Monterey Jack cheese. Bake until the cheese is melted, about 4-6 minutes.
Top the tostadas with sliced avocado, radishes, pico de gallo, cilantro, and hot sauce. And, just like that, you’ve got a delicious, satisfying meal that’s sure to become a staple in your household!
Printable Recipe
Ingredients
- 2 tablespoons olive oil
- 2 medium-sized green bell peppers
- 4 garlic cloves
- 1 1/2 cups chopped red onion
- 1 can fire-roasted diced tomatoes
- 1 tablespoon finely chopped chipotle chile
- 1 tablespoon adobo sauce
- 1 pound dried black beans
- 8 cups water
- 1 tablespoon kosher salt
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- sour cream (for serving)
- chopped cilantro (for serving)
- diced avocado (for serving)
- lime juice (for serving)
- 6 corn tostada shells
- 1 1/2 cups Monterey Jack cheese
- sliced avocado (for topping)
- radishes (for topping)
- pico de gallo (for topping)
- hot sauce (for topping)
Instructions
- 1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
- 2. Add 2 medium-sized green bell peppers, 4 garlic cloves, and 1 1/2 cups of chopped red onion.
- 3. Cook, stirring often, until the onion is just tender, about 5 minutes.
- 4. Stir in 1 can of fire-roasted diced tomatoes, 1 tablespoon of finely chopped chipotle chile, and 1 tablespoon of adobo sauce.
- 5. Cook, stirring often, for about 3 minutes.
- 6. Add 1 pound of dried black beans, 8 cups of water, 1 tablespoon of kosher salt, 2 teaspoons of dried oregano, and 1 1/2 teaspoons of ground cumin.
- 7. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring every 30 minutes, until the beans are tender and creamy, about 1 hour and 30 minutes to 2 hours.
- 8. Once the beans are cooked, pour 3 cups of the bean mixture into a blender.
- 9. Secure the lid, remove the center piece to allow steam to escape, and place a towel over the opening.
- 10. Process until smooth, about 1 minute.
- 11. Pour the pureed bean mixture back into the Dutch oven and add more salt, if desired.
- 12. Add more water, as needed, to reach your desired consistency.
- 13. Reserve 3 cups of the soup for the Cheesy Black Bean Tostadas recipe.
- 14. Serve the remaining soup with a dollop of sour cream, some chopped cilantro, a sprinkle of diced avocado, and a squeeze of lime juice.
- 15. For the Cheesy Black Bean Tostadas, strain 3 cups of the leftover soup with a fine mesh strainer and discard the liquid.
- 16. Heat 1 tablespoon of olive oil in a nonstick skillet over medium-high heat.
- 17. Add the bean mixture and cook, stirring constantly, until thickened, about 4-5 minutes.
- 18. Place 6 corn tostada shells on a foil-lined baking sheet.
- 19. Spread 1/4 cup of the mashed bean mixture over each tostada, and sprinkle with 1 1/2 cups of Monterey Jack cheese.
- 20. Bake until the cheese is melted, about 4-6 minutes.
- 21. Top the tostadas with sliced avocado, radishes, pico de gallo, cilantro, and hot sauce.
0 Comment