Spicy Black Bean Soup
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4.7 out of 5 stars
(3)
Ingredients
4-6 servings
- 2 Tbsp. olive oil
- 1 medium yellow onion, chopped
- 1 red or orange bell pepper, cored and chopped
- 1 carrot, chopped
- 3 cloves garlic, minced
- half a jalapeno, seeded and diced
- 2 cups chicken broth (or vegetable broth)
- 2 (15 oz.) cans black beans
- 1 (14.5 oz) can diced tomatoes with green chiles (Rotel)
- 1 bay leaf
- 1 tsp. cumin
- 1 tsp. chipotle powder
- 1 tsp. kosher salt
- 1/4 tsp. cayenne
- Optional garnish: sour cream, chopped fresh cilantro, chopped bell peppers, shredded cheese, crumbled tortilla chips, diced avocados
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Preparation
Step 1
Heat olive oil in a large stockpot over medium-high heat. Add onion and cook for 3 minutes. Add bell pepper, carrot, garlic and jalapeno, and continue cooking another 5 minutes or until the onion is translucent.
Step 2
Add remaining eight ingredients (chicken broth through cayenne), and stir to combine. Bring to a boil, then reduce heat to medium-low and let soup simmer for at least 10 minutes.
Step 3
You can either serve this soup as is, or use an immersion blender or a traditional blender (blending in small batches) to puree the soup. Serve warm, and garnish with suggested ingredients if desired.
Step 4
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Chef's notes
You could also make this in a slow-cooker!
