Description
A hearty and flavorful Black Bean Soup combining smoky chipotle, fresh vegetables, and aromatic spices simmered to perfection for a comforting meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 1 jalapeño pepper, deseeded and diced
Spices and Seasonings
- 1 chipotle chili in adobo, minced
- 1 tablespoon oregano
- 2 teaspoons cumin
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 bay leaf
Liquids and Beans
- 1 tablespoon olive oil
- 4 cups vegetable stock
- 1 cup red wine
- 3 (14.5 ounces each) cans black beans, drained and rinsed
- 1 tablespoon freshly squeezed lime juice
Instructions
- Sauté Vegetables: Heat a large pot over medium-high heat. Add the olive oil and once it is hot, add the diced onion, carrots, and jalapeño. Sauté for 4 to 5 minutes or until the vegetables become translucent, stirring occasionally. Add minced garlic and sauté for an additional 30 seconds to release its aroma.
- Add Spices: Stir in the minced chipotle chili, oregano, cumin, kosher salt, and freshly ground black pepper. Continue stirring continuously for 30 seconds to toast the spices and deepen their flavors.
- Deglaze and Combine Ingredients: Pour a splash of the vegetable stock into the pot to deglaze, scraping any browned bits off the bottom to incorporate flavor. Then add the bay leaf, remaining vegetable stock, red wine, and rinsed black beans. Stir well to combine all ingredients evenly.
- Simmer the Soup: Increase the heat to high and bring the soup to a low boil. Once boiling, reduce heat to maintain a gentle simmer and cook uncovered for 20 minutes, allowing the flavors to meld.
- Thicken the Soup: Using the back of a ladle or a large spoon, crush the soup by pressing down about 15 to 20 times to break some of the beans. This process thickens the soup and creates a more hearty texture.
- Finish and Serve: Remove the pot from the heat. Stir in the freshly squeezed lime juice to add brightness and acidity. Remove the bay leaf before serving.
Notes
- For a spicier soup, leave some seeds in the jalapeño or add extra chipotle chili.
- Use low-sodium vegetable stock to control the salt level in the soup.
- This soup can be blended partially or fully for a smoother texture if desired.
- Leftovers store well in the refrigerator for up to 3 days and freeze for up to 2 months.
- Garnish with fresh cilantro, sour cream, or avocado slices for added flavor.