Smoky Black Bean Soup

• •2 tablespoon olive oil
• •1 medium yellow onion, chopped
• •1 medium red bell pepper, chopped
• •3 garlic cloves, minced
• •1 tablespoon chipotle in adobo sauce, minced (or just the sauce for less heat)
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •0.5 teaspoon dried oregano
• •3 cans (15 oz each) canned black beans, rinsed and drained
• •4 cup vegetable broth
• •1 large lime, juiced
• • to taste salt
• • to taste black pepper
• •0.3 cup fresh cilantro, chopped, for garnish
• •1 large avocado, diced, for garnish
• •0.5 cup sour cream or Mexican crema, for garnish
• •0.5 cup tortilla chips or strips, crushed, for garnish

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and red bell pepper and sauté until softened, about 5-7 minutes.

2. 2

   Stir in minced garlic and chipotle in adobo sauce. Cook for another minute until fragrant.

3. 3

   Add ground cumin, smoked paprika, and dried oregano. Cook for 30 seconds, stirring constantly, to toast the spices.

4. 4

   Add the rinsed and drained black beans and vegetable broth to the pot. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes to allow the flavors to meld.

5. 5

   Carefully use an immersion blender to partially blend the soup until it reaches your desired consistency. For a thicker, creamier soup, blend more. For a chunkier soup, blend less, leaving some whole beans. Alternatively, transfer about half of the soup to a regular blender (be careful with hot liquids) and blend until smooth, then return to the pot.

6. 6

   Stir in the fresh lime juice. Season with salt and black pepper to taste. Adjust seasoning as needed.

7. 7

   Ladle the Smoky Black Bean Soup into bowls. Garnish generously with fresh cilantro, diced avocado, a dollop of sour cream or Mexican crema, and crushed tortilla chips or strips.

Chef's Tips

• 💡For extra depth of flavor, use dried black beans that have been soaked overnight and cooked until tender. This will add to the cooking time but can enhance the texture and taste.
• 💡Adjust the amount of chipotle in adobo sauce to control the heat level. For more spice, add a whole pepper and more sauce; for less, use just a teaspoon of the sauce.
• 💡Leftover soup stores well in the refrigerator for up to 3-4 days and can be frozen for several months. Thaw overnight in the fridge and reheat gently on the stove.
• 💡Consider adding a pinch of cayenne pepper with the other spices if you desire an extra kick.
• 💡To make this soup vegan, ensure your sour cream substitute is plant-based or simply omit it.