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Spicy (or not) Black Bean Soup
with avocado creme and chips

Active: 35 min Total: 40 min
You never knew black beans could taste so good - see what some tomatoes, spices, and delicious toppings can do to this budget-ingredient soup. Skip the chipotle if you want to keep it not spicy.
Smarts: This soup also makes a great dip. Just add a little less liquid and serve it at your next party!
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Spicy (or not) Black Bean Soup:
  • Garlic - 4 cloves , minced
  • Onions - 1 , chopped
  • Jalapenos - 1 , seeded and diced
  • Green onions - 3 stalks , sliced
  • Diced tomatoes (14 oz / 397 g can) - 1 can
  • Black beans (14 oz / 397 g can) - 2 cans , drained and rinsed
  • Cooking oil - 1 1/2 Tbsp
  • Red wine vinegar - 3 Tbsp
  • Honey - 2 Tbsp
  • Tomato paste - 2 Tbsp
  • Peppers, chipotle (opt - canned, found usually in adobo sauce) - 1
  • Coriander - 2 tsp
  • Cumin - 2 tsp
  • Salt - 1/2 tsp
  • Chicken stock - 2 1/2 cups
  • Corn kernels - 1 cup
  • Tomatoes, roma - 2 , diced
  • Sour cream - for serving
Avocado Creme with Tortilla Chips:
  • Avocados, medium - 2
  • Sour cream - 1/3 cup
  • Lime juice - 1 Tbsp
  • Tortilla chips - for serving

Nutrition Facts

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Prep

  1. Garlic / Onions / Jalapenos / Green onions - Prep as directed. Garlic, onions, and jalapenos can be mixed together, and feel free to save some jalapeno for garnish. (Can be done up to 4 days ahead)
  2. Canned tomatoes - Drain.
  3. Black beans - Drain and rinse.

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Make

  1. Heat a Dutch oven over medium-high heat. Add oil and then garlic, onions, and jalapenos mixture. Saute for ~2 minutes, until slightly softened.
  2. Stir in red wine vinegar, honey, tomato paste, chipotle pepper (if using), coriander, cumin, and salt. Saute for another 2 to 3 minutes until the flavors really start to build.
  3. Add tomatoes, all but 1 cup (for 4 servings, adjust accordingly if customizing) of beans, and stock to the pot. Bring to a boil and then simmer covered for 10 to 12 minutes.
  4. While soup is simmering, mash avocados with sour cream and lime juice. Season to taste with salt and pepper. Warm up corn (if frozen) and dice tomatoes.
  5. Once soup has simmered, blend with an immersion blender or transfer to a blender in batches. If using an immersion blender, I recommend you place the pot into the sink to prevent spattering. Season to taste with more honey, vinegar, spices, or salt.
  6. Divide into bowls and let everyone garnish soup with reserved beans, tomatoes, corn, green onions, and sour cream. Enjoy chips with avocado creme.

Nutrition Facts

Amount Per Serving
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% Daily Value
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