Black Bean Soup with Smoky Paprika Chipotle and Cumin
This is a simple peasant soup, choked with flavor. The secret ingredients are my Smoky Paprika Chipotle seasoning and Chiles in Adobo. I keep puréed Chilies in Adobo in the refrigerator at all times. The combination of ingredients adds a depth of flavor, tasting as if the soup has cooked for hours.
Ingredients
2 teaspoons Smoky Paprika Chipotle Seasoning
1 teaspooon Cumin
1 tablespoon vegetable oil
1 onion, chopped
1 carrot, peeled and chopped
1 red bell pepper, chopped
2 ribs celery, chopped
3/4 teaspoon kosher salt
2 teaspoons Chiles en Adobo, pureed
2 cans (15 ounces) black beans, drained and rinsed
3 cups chicken or vegetable stock
Toppings: sour cream, avocado, cheddar cheese, tortilla chips, cilantro
Recipe Info
Difficulty Level:
Easy
Prep Time:
10 minutes
Cook Time:
34 minutes
Total Time:
27-35 minutes
Serving size:
6
Directions
1. Into a large saucepan over medium-high heat, add the oil, onion, carrot, red pepper, celery, salt, Smoky Paprika Chipotle and Cumin. Cook for 8-10 minutes until vegetables are tender.
2. Add in the chiles en adobo puree- cook for 3-4 minutes allowing the flavor to meld.
3. Add the black beans and chicken stock to the pan. Bring to a boil, then simmer uncovered for 15-20 minutes or until beans are tender.
4. Ladle 3/4 of the soup into a blender, and blend to your desired consistency. Return puréed soup to the pot and combine with remaining soup.
5. Serve with your choice of toppings:avocado, sour cream, cheddar cheese, tortilla chips and cilantro.
Comments
Recipe Tip:
This soup gets even better the next day.
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