- Hearty Black Bean Soup
Hearty Black Bean Soup
Meal Tags: Dinner, Lunch, Make-ahead, One-pot, Soup
Dietary Tags: Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
- 1 tbsp oil
- 1 yellow onion, finely diced
- 1 red bell pepper, finely diced
- 2 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, minced
- 2 15-oz cans black beans, not drained
- 1 28-oz can diced tomatoes
- 3 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 lime, zest and juice
- 1/4 sour cream for serving
- 1/4 cup fresh cilantro for serving
Heat the oil in a Dutch oven or soup pot over medium-high heat. Add onions and bell pepper and cook, stirring, until softened, 3 to 4 minutes. Add garlic and chipotle peppers and cook, stirring, for another minute. Add beans, tomatoes, broth, chili powder, cumin, and garlic powder. Stir well and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 15 to 20 minutes.
Use an immersion blender to puree soup. Add the lime zest and juice and season with salt and pepper.
Serve immediately with sour cream, fresh cilantro and lime wedges or store in the refrigerator for up to 4 days.