Spicy (or not) Black Bean Soup
with avocado / chips

Name: Spicy (or not) Black Bean Soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1 Onions, chopped; 1 Jalapenos, seeded and diced; 2 stalks Green onions, chopped, green and white parts separate; 1 can Tomatoes, diced (14 oz / 397 g), drained; 2 cans Beans, black (14 oz / 397 g), drained and rinsed; 1 1/2 Tbsp Oil, cooking; 3 Tbsp Vinegar, red wine; 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 Stock, any type; 1 Avocados, chopped; 1 tsp Lime juice; 1 cup Corn kernels, frozen; 2 Tomatoes, roma, diced; 1/4 cup Yogurt, plain or Greek; 2 cups Tortilla chips, for serving (opt)

Active: 35 min Total: 45 min

Original GF Paleo Vegetarian

This quick and easy favorite is great to customize at the dinner table. Set out toppings and let everyone load up their bowl!

Ingredients

Metric

Servings:

Spicy (or not) Black Bean Soup:

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

Prep

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.

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Make

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!

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