Smoky Chipotle Black Bean Soup
A rich and smoky black bean soup infused with chipotle peppers, perfect for a hearty and healthy meal. This vegan and gluten-free dish is packed with flavor, easy to make, and ideal for a cozy dinner or meal prep.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
3 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
2 tsp ground cumin
1 tsp smoked paprika
2 chipotle peppers in adobo sauce, chopped
4 cups vegetable broth
2 cans black beans (15 oz each), rinsed and drained
1 can fire-roasted tomatoes (14 oz)
1 tbsp lime juice
Salt to taste
Pepper to taste
1/4 cup fresh cilantro, chopped
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic, ground cumin, and smoked paprika; cook for 1 minute until fragrant.
4. Add chopped chipotle peppers, vegetable broth, black beans, and fire-roasted tomatoes.
5. Bring to a boil, then reduce heat and let simmer for 25 minutes.
6. Use an immersion blender to blend the soup until smooth, or leave a few beans whole for texture.
7. Stir in lime juice and season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.
Storage
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Reheating
Reheat on the stove over medium heat, stirring occasionally until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
