There’s no way around. Black bean soup is ugly.
It’s gray-ish brown. A little chunky. Just not cute.
However, it’s all a ploy. Because black bean soup is fantastic. If you’ve never had it (or have been too scared to try since it obviously isn’t the prettiest girl at the prom), then you’re missing out. It’s almost like a very beany, creamy vegetarian chili.
Get on the ugly soup wagon- it delicious.
Adapted from this recipe
What You’ll Need:
- 1 Tbsp Veggie Oil
- 2 Green Peppers, finely diced
- 1 Onion, finely diced
- 2 cloves Garlic, minced
- 1 Jalapeno, finely chopped
- 1 tsp Ground Cumin
- ½ tsp Crushed Red Chili Pepper
- 1 Tbsp Chipotle Puree
- 1 quart Chicken Broth
- 2 (15-ounce) cans Black Beans, with liquid
- 2 Bay Leaves
- Kosher salt
- Sour Cream for topping
What To Do:
- Heat vegetable oil in a large saucepan over medium-high heat until shimmering. Add peppers and onions and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic, jalapeño, cumin, and dried chili flakes and cook, stirring constantly until fragrant, about 1 minute.
- Add chipotle and adobo sauce (if using) and stir to combine. Add chicken broth, beans and their liquid, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, cover and cook for 15 minutes.
- Discard the bay leaves. Use a hand blender to roughly puree part of the beans until desired consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until smooth (start on low speed and increase to high to prevent blender blow-out). Return to the soup and stir to combine. Season to taste with salt.
- Ladle soup into individual serving bowls and serve immediately with cilantro leaves, sour cream, diced avocado, and diced red onion (as desired).