Best Black Bean Soup SHHH Secret Ingredient!
What’s the Secret to making the Best Black Bean Soup EVER?
Shhh I’m going to tell you.
But first, in case you think you won’t like a bean soup. You’re wrong. This is amazing. And while it isn’t completely vegetarian, there isn’t any meat in it. You can use vegetable broth to make it completely vegetarian if you wanted btw.
I was inspired by my friends over at Foodwhirl.com and their Smokey Lentil Soup. I made a few changes but kept all the good stuff!
Basically you just need canned black beans, canned tomatoes and a bit of chicken broth. Then add any of the vegetables you like in a soup and a few fabulous seasonings and here’s a trick: PUREE the whole thing at the end. Even your picky eaters will eat this cuz they just won’t know what’s in it!
The whole thing only takes a half hour to pull together and then you can let it simmer for a few minutes or a few hours. It will taste better the next day either way!
Recipe for the Best Black Bean Soup
Ingredients (Serves 5 and I often double it to enjoy the leftovers)
- 2) 15oz Canned Black Beans, undrained
- 1) 15oz Canned Petite Diced Tomatoes, undrained (regular diced is fine)
- 1) 32oz Box Chicken Broth (or two 15oz cans), plus 1 can water
- Vegetables—I use ½ of a large Onion, a big handful of baby carrots, 3 or 4 ribs of celery, then chop them into small chunks, more veggies = a thicker soup if you like it that way!
- Seasonings—Cumin, Goya Adobo (in Hispanic section, the one with the red lid), Garlic powder or granules. Use these to taste. I used approximately ¼ teaspoon each Goya and Garlic powder with ½ teaspoon Cumin. You can add salt and pepper at the end if you want, but I rarely do.
- Sour Cream and Shredded Cheese for garnish
Are you ready for the secret ingredient?
I use the tip from Foodwhirl and buy a small can of chipotle peppers in adobo sauce. Pureeing the whole thing in a small food processor and then dividing up 1 or 2 teaspoonfuls of the puree and freeze in a silicon mini muffin pan—then place the individual frozen pieces in a baggie back in the freezer.
Now I’m a big baby when it comes to heat and spiciness. Plus I want my kids to eat this too. So I usually use half of the portion of Chipotle for a pot of soup this size. But it’s the perfect flavor giving it a tiny kick but nothing too strong or spicy. I use this frozen chipotle in a few other soups too: Lentil, Split Pea and Taco Soup… sometimes I add a tiny bit to guacamole. Ole!
Okay let’s make this SOUP!
In a large soup pot on medium high, saute all the vegetables in a small amount of oil (olive or grapeseed oil are my favorites) for 5-8 minutes.
Add the beans, tomatoes, broth and water and bring to a boil. Turn down to medium and when the celery is softened (10- 15 minutes) add the seasonings. And the amount of Chipotle you will enjoy as well.
At this point if I’m in a hurry I let it simmer 15 -20 minutes longer. But often I will turn it completely off and go take care of the after school run-around. You could put it in a crock pot and leave it on low the rest of the day if you wanted!
If it was cooled off, heat it back up and then get out your handy dandy immersion blender. If you don’t have an immersion you can use a regular blender but do it in batches and blend before you heat it back up! I use my immersion blender for several soups and a few other things, it’s worth putting on your Christmas list as they aren’t very expensive.
Blend the soup to the level of puree you want. If you like a few chunks, remove several cups before blending. And add back after. If you have picky eaters, blend till it’s smooth baby!
Serve with sour cream and shredded cheese. You could also offer diced avocados, red onion, green onions as toppings… go crazy!