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

Name: Spicy (or not) Black Bean Soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 cloves Garlic, minced; 1 Onions, chopped; 1 Jalapenos, seeded and diced; 3 stalks Green onions, sliced; 1 can Diced tomatoes (14 oz / 397 g can); 2 cans Black beans (14 oz / 397 g can), drained and rinsed; 1 1/2 Tbsp Cooking oil; 3 Tbsp Red wine vinegar; 2 Tbsp Honey; 2 Tbsp Tomato paste; 1 Peppers, chipotle (opt - canned, found usually in adobo sauce); 2 tsp Coriander; 2 tsp Cumin; 1/2 tsp Salt; 2 1/2 cups Chicken stock; 1 cup Corn kernels; 2 Tomatoes, roma, diced; for serving Sour cream; 2 Avocados, medium; 1/3 cup Sour cream; 1 Tbsp Lime juice; for serving Tortilla chips

Active: 35 min Total: 40 min

Original GF Paleo Vegetarian

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

Beans, black

Cuisines

American

Ingredients

Metric

Servings:

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

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.

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