Spicy Black Bean Soup
This black bean soup is smoky and a little spicy with earthiness from bay and oregano, brightness from lime and savory vibes from chicken stock, garlic and onions. It’s so satisfying and so flavorful.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Soup
Ingredients
- 1 tbsp oil
- 1/2 cup white onion (diced)
- 1 large bell pepper (chopped (about 1 cup))
- 2 bay leaves
- 3 cloves garlic (minced)
- 1/2 tsp dried oregano
- 2 tsp agave nectar or 1 tsp sugar
- 1-2 tbsp chopped chipotle pepper in adobo *see note
- 3/4 cup canned diced fire roasted tomatoes with green chiles
- 2 15 oz cans black beans (rinsed and drained)
- 2 tbsp lime juice, plus lime wedges for serving
- 2 cups chicken or vegetable stock
- salt and pepper
- cotija (optional for serving)
- cilantro (optional for serving)
Instructions
- Heat oil in a large stock pot or dutch oven over medium heat. Add onion and bell pepper, bay and cook until peppers and onions are soft, about 10 minutes. Sprinkle with 1/4 tsp salt.
- Add garlic, dried oregano, agave, chipotle in adobo, diced fire roasted tomatoes, black beans, lime juice and chicken (or vegetable) stock. Turn up the heat slightly and bring to a boil.
- Use an immersion blender to partially blend the soup to desired thickness. See notes for using a blender.
- Serve topped with cotija, cilantro and extra lime wedges if desired.
Notes
Blending – if you don’t have an immersion blender. Remove 2 cups of the soup and add to a blender. Pulse until relatively smooth and then add back to soup pot. Note: only do this with hot soup if your blender lid has a removable plug in the lid. Remove the plug and place a folded dish towel over the lid while blending.
Chipotle peppers – canned chipotle peppers in adobo can be very spicy. For less spice start with just 1 tbsp.
Stock – you can substitute vegetable stock to make this vegan
Find it online: https://www.figjar.com/spicy-black-bean-soup/