Spicy (or not) Black Bean Soup
with avocado / chips
- Garlic - 2 cloves, chopped
- Onions - 1, chopped
- Jalapenos - 1, seeded and diced
- Green onions - 2 stalks, chopped, green and white parts separate
- Tomatoes, diced (14 oz / 397 g) - 1 can, drained
- Beans, black (14 oz / 397 g) - 2 cans, drained and rinsed
- Oil, cooking - 1 1/2 Tbsp
- Vinegar, red wine - 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
- Stock, any type - 2 1/2 cups
- Avocados - 1, chopped
- Lime juice - 1 tsp
- Corn kernels, frozen - 1 cup
- Tomatoes, roma - 2, diced
- Yogurt, plain or Greek - 1/4 cup
- Tortilla chips, for serving (opt) - 2 cups
- Garlic / Onions / Jalapenos - 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)
- Green onions - Chop green onions. (Can be done 1 day ahead)
- Canned tomatoes - Drain tomatoes.
- Beans - Drain and rinse.
- Heat a Dutch oven over medium-high heat. Add oil and then garlic, onion and jalapeno 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 simmers, chop avocados and toss with lime juice. 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, we 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, avocados, green onions and yogurt. Enjoy with chips!
I used thanksgiving leftovers and made tons of substitutions, but it was still delicious.0 Helpful
Ah, next time no chipotle pepper. It does not agree with me.0 Helpful
Yay for this subtle twist on chicken soup/stew! Husband loved it: "Whoa, what's this" was his reaction to the first bite. Kids and I liked it a lot! I might have to take this one home for the holidays.0 Helpful
Instant Potted this, 18 mins on high, natural release for 20 mins. Used white wine instead of beer, and only 1 tsp of adobo based on another reviewer's comments re Instant Pot, and made the roux. I liked it, but hubby was less than enthralled, which might have just been his mood, and it was a bit more work than I anticipated.0 Helpful
Amazing flavors. Great comforting soup. Might be one of my favorites to date. Stovetop version. Creamy milk variation with veg stock base. No mushrooms or green onions. Used rotisserie chicken and fresh thyme. Cooked quinoa right in the soup while chicken & corn warmed up.0 Helpful