Tuesday, January 4, 2011

Black Bean Chipotle Soup

As promised from my last post ~ Polenta Two Ways ~ here we have the Black Bean Chipotle Soup. It's satisfying, healthy, super addicting and certain to pack a punch!

Feel free to leave out the jalapeno and chipotle pepper (shown below).... if you can't take the heat! 

Black Bean Chipotle Soup
~adapted from Black Bean Soup recipe that I posted previously on this blog, that was adapted from a lost recipe years ago in Real Simple Magazine

1 large onion, diced
3-4 cloves garlic, chopped
1 heaping tablespoon Chili Powder
1 tablespoon Cumin
1 Chipotle Pepper in Adobe, chopped (these are very hot, do not get on fingers)
1 Jalapeno Pepper, chopped (I deseeded half)
2 carrots, diced
2 celery sticks, chopped
1 15 oz can diced tomatoes
3 15 oz cans Black Beans, drained and rinsed
4 cups chicken or vegetable stock
Juice from 1/2 to 1 lime depending on size
1 tablespoon tomato paste


In large stock pot over medium-high heat add olive oil, onion and garlic and saute until soft, about 4-5 minutes.

Add chipotle pepper, jalapeno pepper, chili powder and cumin and stir until well coated.

Add carrot and celery and stir again until all vegetables are well coated with the spice.

Add entire can of diced tomatoes, stir.

Add black beans, stir.

Add stock, stir and then bring to a boil.

Once boiling, turn heat down to a simmer, cover pot with heavy lid and cook for 30 minutes.

After 30 minutes, remove from heat, take off lid, add lime juice and tomato paste.

Carefully puree entire contents of pot with an emulsion blender or in batches in a standard blender.

Taste. Salt and Pepper only if needed as stock may add enough salt.

Serve soup as is or with toppings of choice - sour cream, shredded cheese, polenta, cilantro, scallion, bacon and tortilla chips all come to mind.


Andrea the Kitchen Witch said...

Good god that sounds good!! Spicy, rich and perfectly awesome! Seeing as how winter finally found us here in CO I'm in a soup kinda mood, this one is defiantly on my list! Thanks :)

The Food Hound said...

I heart black bean soup!! Especially with chipotle!! And those toppings!

Santosh Bangar said...

sounds rich and spicy soup

Katerina said...

Now the picture is complete. I will sure leave out the jalapenos, otherwise my stomach will panish me in the most cruel way. Great soup looks very thick and rich!

Unknown said...

OMG...may I have a bowl of that right now? That looks and sounds incredible! Thanks for sharing!

Joanne said...

I have SO been into black bean soup lately and I love the spice in this!

Mary Bergfeld said...

What a thick and rich soup. This sounds wonderful and is a great temptation to those of us who love black beans. I hope you are having a great day. Blessings...Mary

Marc van der Wouw said...

This is soup i'm gonna try for sure...sounds great..

blackbookkitchendiaries said...

i have this bookmarked ..so will give it a go soon. thank you for sharing this, have a great day.

Brownieville Girl said...

Sounds like just the thing for this cold weather.

Unknown said...

Just made a chipotle rice, this is right up my alley. I am just dicovering that I like heat

Anonymous said...

Looks super amazing and delicious. I am crazy about anything with chipotle. The polenta pan fried chunks is a great alternative to having cornbread croutons.

Whats Cookin Italian Style Cuisine said...

A bowl of heavenly goodness wow that looks awesome!

Nuts about food said...

Believe me, after seeing the picture of the soup, I can take the heat! I gotta have some, like now.