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Best Black Bean Soup
Ingredients
1 small (7-ounce) can
chipotle chiles in adobo
2 tablespoons
olive oil
2
carrots, peeled and chopped
2
onions, peeled and chopped
4
garlic cloves, minced
1 cup
red wine
2
jalapeño peppers, seeded and chopped
1 pound
dry black beans
2 quarts
vegetable or chicken stock
1 tablespoon
dried oregano
2
bay leaves
1 tablespoon
kosher salt
1 teaspoon
ground black pepper
Red wine vinegar
to taste
1 small
red onion, peeled and sliced
Juice of 2
limes
Salt
to taste
Sour cream
or Mexican crema
Whole cilantro leaves
for garnish
Fresh chiles, sliced
for garnish
Avocado, sliced
for garnish
Instructions
STEP 1
Blend chiles until smooth, set aside.
STEP 2
Heat olive oil, add carrots, onions, and garlic; cook until soft, about 5 to 8 minutes.
STEP 3
Add wine; let simmer till almost dry. Add jalapeños and cook for 2 minutes. Stir in chipotle purée.
STEP 4
Add beans, stock, oregano, and bay leaves. Bring to a boil; cook for 10 to 15 minutes. Lower heat and simmer until beans are soft, about 1 to 2 hours.
STEP 5
For pickled onions: Combine onions, lime juice, and salt; let sit for 30 minutes. Drain and rinse; refrigerate.
STEP 6
Adjust soup texture as needed, using a blender for a thicker consistency if desired.
STEP 7
Heat soup through, adjust seasonings, and serve.
STEP 8
Garnish with sour cream, pickled onions, cilantro, chiles, and avocado.
Nutrition Facts
(per serving)
Calories:
Approx. 2500 calories
Servings:
10 servings
Carbohydrates:
Approx. 320 g
Fat:
Approx. 40 g
Fiber:
Approx. 90 g
Protein:
Approx. 50 g
Sugar:
Approx. 10 g
Meal Effort
Preparation:
30 minutes
Cook:
1 hrs 30 mins
Total:
2 hrs