Spicy Black Bean Soup Recipe

In a large Dutch oven, heat the olive oil over medium-high heat until it shimmers.

Once shimmering, add the onion, bell pepper, celery, and carrots. Cook for 8 to 10 minutes, stirring occasionally, until softened.

Add the garlic, chipotle pepper and adobo sauce, chili powder, paprika, oregano, cumin, and crushed red pepper flakes. Cook for 30 seconds, constantly stirring, until the spices are fragrant.

Add the black beans and vegetable broth, and bring to a boil.

Reduce to a simmer, and cook for about 30 minutes, until the beans are very tender.

Remove from the heat, and use an immersion blender to blend about ¾ of the soup until smooth.

Stir in the lime juice and cilantro.

Add salt and pepper to taste.

Serve immediately topped with the garnishes of your choice.

Equipment Needed

Dietary

Allergens