Chipotle Black Bean Soup

Smoky, creamy, satisfying black bean soup -- there's nothing quite like it.  This easy, healthy, fat-free vegan recipe gets smoky spice from dried chipotle peppers and Mexican flavors from cumin and marjoram.  Packed with healthy vegetarian protein and gluten-free fiber, make a big batch of this in your Slow Cooker for a future meals.

EASY         Servings: 8     Ready In: 90 minutes

Chipotle Black Bean Soup - Healthy, Creamy, Spicy, Gluten-Free, Oil-Free, Fat-Free, Plant-Based, Mexican, Vegan

Chipotle Black Bean Soup - Healthy, Creamy, Spicy, Gluten-Free, Oil-Free, Fat-Free, Plant-Based, Mexican, Vegan

Ingredients

1 pound raw black beans, about 2 cups
1 medium onion
1 medium red, orange, or yellow bell pepper
1 medium green bell pepper
1 tbsp cumin
2 tbsp marjoram
1 tsp paprika
8 cloves garlic
2 each bay leaf
3 each chipotle pepper, dried
6 cups water
1/2 tsp. baking soda
3/4 tsp. salt


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Procedure

Gather ingredients. 
Prep: Cover the beans with about 4-6 inches of water. Soak the beans for at least 6 hours, or overnight. 

To make the soup: Peel and dice the onion. Seed and dice the bell peppers.  In a large pot, combine the onion, peppers, cumin, marjoram, and paprika.  Cover and sweat over medium heat, 5-7 minutes, until spices are aromatic. 
Drain and rinse the soaked black beans. When the spices are aromatic and onions have softened, they are done sweating. Add the rinsed beans, garlic, bay leaves, dried chipotles, baking soda, and 6 cups of water. Cover, and bring to a simmer. Simmer for about 75 minutes, or until the beans are tender. 

When the beans are completely tender and falling apart, they are done.  

To finish the soup: Remove the bay leaves. Remove the chipotles.  Remove the seeds of the chipotles and add the peppers back to the pot. Add the salt and puree the soup until smooth. 

Chef's Tips : You can also throw everything in a slow cooker set to "Low" for 8-10 hours. For faster cooking, use canned black beans. You'll need about 3 cans (10 cups) of cooked black beans to equal the 1 pound dried beans.   For more heat, keep the seeds in for one of the peppers. Start "mild" and then add more pepper (or seeds) to fit your taste. 

Garnish with cilantro and serve.

Yield: 10 cups


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Nutrition Facts

Serving size: 1/8 of a recipe (about 1 1/2 cups).

Calories 232.56
Calories From Fat (5%) 11.49
% Daily Value
Total Fat 1.37g 2%
Saturated Fat 0.23g 1%
Cholesterol 0mg 0%
Sodium 313.74mg 13%
Potassium 1122.15mg 32%
Total Carbohydrates 43.77g 15%
Fiber 11.39g 46%
Sugar 2.86g
Protein 13.65g 27%
Calcium 33.33mg 3%
Iron 127.56mg 709%
Vitamin A 2011.59IU 40%
Vitamin C 0mg 0%


How do you cook beans? How do you make them less gassy? Watch how easy it is to soak and simmer a delicious pot of Mexican pinto beans. Plant-based Chef Katie Simmons shares her tips for delicious fat-free flavor, essential for healthy vegetarian protein and gluten-free fiber. More at: www.plants-rule.com