1teaspoonchipotle powderor ½ teaspoon red pepper flakes
2bay leaves
3cans (15-oz each)(3cans (720 grams))black beans
3cups(720grams)vegetable broth
1can (15-oz)(1can (400 grams))diced tomatoes
1teaspoonsalt
¼teaspoonblack pepper
2limes
In a large pot or Dutch oven, warm up 2 tablespoons olive oil, then add 1 large onion, 2 medium carrots, and 2 ribs celery (all chopped), and fry them gently for 5 minutes, stirring often.Add 4 cloves garlic (grated), 2 teaspoons cumin, 1 teaspoon chipotle powder, and fry for one more minute or until you smell their fragrant aroma.
Add 3 cups vegetable broth, 3 cans (15-oz each) black beans (drained and rinsed), 1 can (15-oz) diced tomatoes, 2 bay leaves, 1 teaspoon salt, and ¼ teaspoon black pepper, stir, cover with a lid, bring to a boil, then crack the top open and simmer on medium heat for about 25 minutes.
To make the soup extra creamy, blend 1 to 2 cups with an immersion blender.
Give it a final stir, taste, and adjust for salt and spices.
Serve in bowls, top with a generoussqueeze of lime juice. Optionally, you can garnish with fresh cilantro, and sliced avocado.Note: the lime juice is essential to have the best flavor.
Nutrition information is an estimate for 1 serving of black bean soup out of 3 servings, without toppings.HOW TO SUBSTITUTE CHIPOTLE POWDERChipotle powder adds a deep smokey and spicy flavor that's hard to replicate with other spices. Our recommendation is to combine 1 tsp smoked paprika and 1/4 to 1/2 tsp red pepper flakes.Alternatively, you can use Chipotle in adobo sauce. They come in a can, and one Chipotle is enough.TOPPINGS & PAIRINGSServe this soup as a main dish with a variety of toppings, such as:
STORAGEMake ahead: our black bean soup recipe is excellent to make ahead and for meal prep as it keeps well in the fridge for days, and its flavor improves on the second day. So go ahead and make a big batch so you have it ready for the week.Refrigerator: let it cool down, transfer it into an airtight container and keep it in the fridge for four days. Reheat only the portions you'll eat in a microwave for 3 minutes or in a pot on the stove.Freezer: let the soup cool down, then transfer it to a freezer-friendly container and freeze for up to 3 months. Thaw slowly in the refrigerator or the microwave.