Black Bean Soup With Chipotle And Toasted Cumin Seed Crèm Recipes

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CHIPOTLE BLACK BEAN SOUP RECIPE



Chipotle Black Bean Soup Recipe image

Provided by insanelygood

Categories     Recipes     Soup

Time 2h10m

Number Of Ingredients 13

2 tablespoons olive oil
1 yellow onion (finely diced)
4 cloves garlic (minced)
1 pound dried black beans (rinsed)
2 bay leaves
1 tsp cumin
1 tsp dried parsley
1 tsp dried oregano
1 tsp paprika
1/4 tsp chili powder (or to taste)
6 cups water (or more as needed)
Juice of 1 lime
Salt to taste

Steps:

  • Rinse the beans thoroughly and remove any bad seeds from the bunch.
  • Drizzle the olive oil into a large Dutch oven or stock pot over medium heat. Allow oil to warm up.
  • Add the diced onion and cook for 3 to 5 minutes, or until softened.
  • Add garlic and cook for about 30 seconds, or until fragrant.
  • Stir in the black beans, dried parsley, oregano, cumin, and bay leaves. Add enough water to cover the beans.
  • Bring to a boil and reduce heat to medium-low. Simmer for 2 hours or until beans are tender.
  • Remove from heat and take out the bay leaves.
  • Lastly, mix in the paprika, chili powder and lime juice. Season with salt. Squeeze some lemon or lime juice for a tangy twist.
  • Enjoy!

Nutrition Facts : Calories 236 cal

CHIPOTLE-BLACK BEAN SOUP



Chipotle-Black Bean Soup image

One of my favorites. I sometimes use four cans of black beans in place of the dried, and all chicken broth without the water. I also like to puree the whole batch with my hand blender, but that's just personal preference. This is a very forgiving soup, so just do what you like!

Provided by hepcat1

Categories     Lunch/Snacks

Time 4h40m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup dried black beans (about 6 ounces)
1/2 cup boiling water
1 chipotle chile, finely chopped
1 teaspoon olive oil
1/4 cup chopped onion
1 garlic clove, minced
2 cups water
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 (16 ounce) can low sodium chicken broth
1/4 teaspoon ground red pepper
1 (14 1/2 ounce) can diced tomatoes and green chilies, undrained
1/2 cup plain fat-free yogurt
1/4 cup finely shredded sharp cheddar cheese

Steps:

  • To prepare soup, sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.
  • Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 2 minutes or until tender. Add garlic; sauté 1 minute. Add beans, chipotle chile, 2 cups water, oregano, cumin, and broth; bring to a boil. Cover, reduce heat, and simmer 3 hours or until beans are soft.
  • Place 1 cup of soup in a blender; process until smooth. Return to pan. Stir in pepper and tomatoes; cook until thoroughly heated.
  • Ladle soup into each of 4 bowls; top with yogurt and cheese.

Nutrition Facts : Calories 265.1, Fat 5.1, SaturatedFat 2.1, Cholesterol 8, Sodium 520.5, Carbohydrate 40.1, Fiber 7.8, Sugar 4.7, Protein 17.4

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