Smoky Black Bean Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion (diced)
• 2 celery ribs (diced)
• 1 medium carrot (diced)
• 1 teaspoon sea salt
• Black pepper, freshly ground
• 3 garlic cloves (minced)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon chili powder
• 2 (15-ounce) cans black beans (including the liquid in the cans)
• 2 chipotle peppers from a can of chipotles in adobo sauce (chopped, plus 2 tablespoons sauce*)
• 1½ cups vegetable broth
• 1 tablespoon lime juice, freshly squeezed (plus wedges to serve)
• Optional toppings: avocado, cilantro, sour cream, or vegan sour cream, pickled onions, serrano peppers, pepitas

Method

1. First, warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrot, salt, and several grinds of pepper. Cook, stirring from time to time, for 10 to 15 minutes, or until soft. Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds. Stir in the beans and their liquid, chipotles, adobo sauce, and broth. Simmer for 30 minutes.
2. Then, allow it to cool briefly, then transfer half of the soup to a blender. Puree until smooth, then add it back to the pot with the remaining soup and stir. Alternatively, use an immersion blender to puree half the soup in the pot. Stir in the lime juice.
3. Next, taste and adjust the seasoning and enjoy with lime wedges and desired toppings.

Nutrition

Nutrition is estimated per serving from standard food databases and is a guide rather than a measurement — actual values vary with ingredients, brands and portion size.

About this recipe

Lowflame publishes general food information, not medical advice. If you are managing a medical condition, are pregnant, or have a food allergy, check the ingredient list against your own needs and speak to a qualified professional before making changes to your diet.