Spicy (or not) Black Bean Soup
with avocado creme and chips
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!
Smarts: This soup also makes a great dip. Just add a little less liquid and serve it at your next party!
Ingredients
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
Amount Per Serving
Calories
616
Just a moment...
% Daily Value
Total Fat
26g
40%
Just a moment...
Saturated Fat
7g
33%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
20mg
7%
Just a moment...
Sodium
1976mg
82%
Just a moment...
Total Carbohydrate
83g
28%
Just a moment...
Dietary Fiber
23g
91%
Just a moment...
Sugars
20g
Just a moment...
Protein
22g
Just a moment...
Prep
- 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)
- Canned tomatoes - Drain.
- Black beans - Drain and rinse.
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Make
- Heat a Dutch oven over medium-high heat. Add oil and then garlic, onions, and jalapenos mixture. Saute for ~2 minutes, until slightly softened.
- 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.
- 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.
- 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.
- 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.
- 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
Calories
616
Just a moment...
% Daily Value
Total Fat
26g
40%
Just a moment...
Saturated Fat
7g
33%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
20mg
7%
Just a moment...
Sodium
1976mg
82%
Just a moment...
Total Carbohydrate
83g
28%
Just a moment...
Dietary Fiber
23g
91%
Just a moment...
Sugars
20g
Just a moment...
Protein
22g
Just a moment...
Reviews
Ratings
49 reviews
Holy guacamole! This soup was awesome--and the avocado creme was to die for! Definitely will make this again. (Jan. 207)
0 HelpfulThis was good, one of the better recipes we've tried. We used 1 chipotle pepper in adobo sauce, a full box of broth and an additional can of beans before blending. Next time we'll add cilantro.
0 HelpfulWe like spicy food and this was easy to make with easy to find ingredients. Had a bit of difficulty making the tortilla chips but think we can work through that in the next go round. Made our own adaptations based on what we liked. Thank you.
0 Helpful