#{title}#{text}
#{title}#{text}
#{title}#{text}
#{title}#{text}
#{title}#{text}
Black Bean Soup
Your weekday dinners, simplified with FreshFix Meal Ideas...
Ingredients for this week's Meal Idea can be added to your cart by scrolling down the page!
Also, if you have just a little extra time, nothing tastes better than dry beans cooked from scratch! However, canned beans also work just fine.
Ingredients
- 4 cans (15 oz) of black beans OR 1 lb dry black beans, soaked overnight
- 1 tsp baking soda (if using dry black beans)
- 3-4 tbsp olive oil
- 1 medium onion, chopped
- 3-4 cloves of garlic, chopped
- 2-3 chipotle peppers with their sauce (from a 7 oz can of chipotle peppers in adobo sauce), chopped
- 1 medium carrot, cut into small dice
- 1 small to medium sweet potato, cut into small dice
- 4 cups vegetable or chicken broth
- 1 large or 2-3 smaller tomatoes, chopped or 1 can (15 oz) diced or crushed tomatoes
- 1 tsp salt, plus more to taste
- 1 tsp KBS Sweet and Hot Peppers
- 1 1/2 tsp cumin powder
- 1 1/2 tsp dried oregano
- 1 tsp smoked paprika (optional)
- Garnishes:
- sour cream
- shredded cheddar cheese
- cilantro
- avocado slices
- IF USING DRY BLACK BEANS: Soak them overnight in a pot with enough water to cover them by a couple of inches. The next day, drain the water and leave the beans in the pot. Turn on heat to medium high and add baking soda but no water yet. Cook, stirring frequently, for 2-3 minutes. Add broth, increase to high heat, and bring to a boil. Reduce heat to low and simmer for 30-45 minutes or until beans start to become tender.
- In a different pot (or removing beans and broth to a different bowl) heat olive oil over medium high heat. Add chopped onions, garlic, and chipotle peppers with sauce, and cook for 5-7 minutes until onion is translucent and ingredients are fragrant.
- Add diced carrot and sweet potato and cook 5-7 more minutes.
- Add tomatoes as well as black beans with their broth.
- Add salt, cumin, oregano, sweet and hot peppers, and smoked paprika if using.
- Increase heat to high and bring to a boil. Reduce heat to low and simmer for 30-45 minutes, or until sweet potato and carrots are soft. (If the soup is too thick, more water can always be added at this point. If you would like the soup to be spicier, another chopped chipotle can always be added at any point as well!) Taste and adjust salt and other seasonings.
- You can enjoy the soup as is with the beans remaining whole. However, it gives the soup an enjoyable creamy texture if you use an immersion blender to partially blend the soup while leaving some beans whole OR if you scoop some beans into a blender to puree and then return to the pot.
- Divide into bowls and garnish with sour cream, shredded cheddar cheese, avocado slices, and cilantro. Enjoy!
No matching products found
