Smokey Chipotle Black Bean Soup

Well, hello Fall.

I will admit, I’m happy to see you. I’m ready for jeans, cute boots and chunky scarves. If you’re a follower of my Pinterest page, you’ll see I have a one track mind for all things fall.

Has anyone tried Meatless Monday? I’ve got some Veggie Friends out there who told me about this concept. Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. All good things in my book.

I made this Smokey Chipotle Black Bean Soup on Monday and I was sad when the Hubby finished it off on Tuesday. This recipe will definitely be in rotation a lot for me this fall & winter. The smokey-ness from the chipotle peppers and cumin just warmed me up. Pureeing a small portion of the soup allowed thick chunks of peppers and black beans to make it a hearty meal, but not weigh me down. Also, this soup comes together really fast which is great for a weeknight meal.

So when you’re planning your meals for next week, skip the meat on Monday. This soup will make you forget about anything mooing, snorting or clucking any day of the week.

Smokey Chipotle Black Bean Soup, serves 4 -6

  • 2 tablespoons of olive oil or butter
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 4 garlic cloves, minced
  • 1-4 chipotle peppers in adobo, diced & with sauce
  • 2-3 tablespoons cumin
  • 2 (29 ounce) canned black beans, drained & rinsed
  • 1 lime, juiced
  • 4-5 cups of vegetable stock or water
  • Salt & Pepper
  • Cilantro
  • 1 tomato, diced
  • Greek Yogurt

Directions:

  1.  Warm a soup pot to medium heat. Add olive oil, diced onion & the peppers. Saute until the onions are soft. Add garlic and chipotle pepper, stir for 2 minutes. (You may want to add a few chipotle peppers at a time, depending on your spice level.)
  2. Add black beans, cumin and lime juice. Stir until the cumin distributes.  Taste and add more cumin or chipotle peppers if needed. Pour in stock/water. Bring to a boil and simmer for 20 minutes.
  3. If you have an immersion blender, blend about 1/4 of the soup. If you have a blender, puree about 1 cup and add it back to the pot. If you want a smoother soup, feel free to puree more. Simmer for 5 minutes. Give it a taste – add S&P if needed.
  4. When you’re ready to serve, top soup with cilantro, diced tomatoes and a dollop of greek yogurt.
  5. Go back for seconds :)

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3 Responses

  1. Black Bean Soup Recipe with Bacon | The Tasty Fork says

    […] Black Bean Soup is one of my favorite soups to make when I’m short on time and hungry. This week, my husband is traveling to New York for work and I’m going to meet him on Thursday night. For me, that means I have 7 days worth of work to squeeze into 3 days. I’m feeling a lot of pressure to get everything done and I’d rather not fuss over what to make for dinner. It’s just me, so why not go the easy route?! To dress up my everyday black bean soup recipe, I added bacon to it. Bacon adds a rich flavor and let’s be honest, bacon makes everything better! […]

  2. Rachel Willis says

    Seems easy to make and looks really good!

  3. Rhona says

    Oh my, I love the look of this recipe! I love the smokey flavour from chiloptles, it tastes of Autumn all over! So glad I found you through blogcon- only subscribed today and loving your blog already :) so in awe of your decision to change your career path and follow your dream- you rock!

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