Chipotle Black Bean Soup

On Sundays, I love making huge pots of hearty soups to have for lunch throughout the week. Having this food stockpiled feels like a secret arsenal, a little extra something for a healthy midday energy burst. And many soups actually improve after sitting in the refrigerator for a couple days as the different flavors have a chance to meld together. This black bean soup is simple but delicious, meaning that even on my lazier Sundays, it’s an easy option to give me a head start for the week. I nearly always have all these ingredients on hand in my kitchen, too, so this is a good recipe for when I’ve gone a little too long without grabbing fresh groceries. Chipotle peppers in adobo sauce are a staple in my kitchen; their smoky spiciness adds a welcome depth to many dishes, and this soup is no exception. I usually like to top off my bowl with cilantro and sour cream, but there’s a lot of room for topping variety (which can also help prevent this soup from feeling boring by the time Friday rolls around). Green onions, grated cheese, diced avocado, or even a fried egg can perch atop this tasty soup.

Chipotle Black Bean Soup
Yield: 4 – 6 servings

Ingredients:

• 1 Tbsp olive oil*
• 1 large onion, diced
• 4 – 5 cloves garlic, minced
• 1 chipotle pepper, minced
• 1 tsp adobo sauce (from chipotle peppers can)**
• 1 1/2 Tbsp chili powder
• 1 1/2 Tbsp ground cumin
• 1 Tbsp oregano
• 2 large (28 – 32 ounce) cans black beans, drained and rinsed
• 1 large (28 – 32 ounce) can diced tomatoes
• 2 – 3 cups stock***
• juice from 1 lime
• 1/4 cup cilantro, finely chopped
• salt and pepper, to taste

*Or my usual favorite, bacon fat.
**Omit for a less spicy soup.
***Adjust amount based on how thick you want your finished soup to be.

Method:

1. In a large pot or dutch oven, heat 1 Tbsp olive oil over medium heat, then sautee 1 large onion, diced until translucent.
2. Add 4 – 5 cloves garlic, minced, 1 chipotle pepper, minced, 1 tsp adobo sauce (from chipotle peppers can), 1 1/2 Tbsp chili powder, 1 1/2 Tbsp ground cumin, and 1 Tbsp oregano. Sautee until fragrant, about 30 seconds to 1 minute.
3. Stir in 2 large (28 – 32 ounce) cans black beans, drained and rinsed, 1 large (28 – 32 ounce) can diced tomatoes, and 2 – 3 cups stock. Bring to a boil, then reduce heat and let simmer until the beans are softened and the soup has thickened, about 15 – 20 minutes (and longer won’t hurt), adding more stock if needed.
4. Stir in juice from 1 lime, 1/4 cup cilantro, finely chopped, and salt and pepper, to taste.
5. Transfer to a blender or use an immersion blender to puree the soup to desired consistency. Serve topped with additional cilantro and sour cream, if desired.