The Coziest Bowl of Soup You’ll Make All Week
There’s nothing quite like a soup that tastes like it’s been lovingly simmered on the stove for hours. But what if I told you that you could achieve that deep, smoky, and incredibly rich flavor in about 30 minutes? The secret is canned chipotle chiles in adobo sauce. They work magic in this simple black bean soup, infusing every spoonful with a warmth and complexity that will have everyone asking for the recipe. It’s hearty, healthy, and an absolute lifesaver on busy weeknights!
Ingredients
• Serves 4
• 1 tablespoon / 15 ml extra-virgin olive oil
• 1 cup / 130g sliced baby carrots
• ¾ cup / 120g chopped onions
• 2 cloves garlic, minced
• ½ teaspoon / 1g ground cumin
• 3 (16-ounce) / 3 (450g) cans black beans, drained and rinsed
• 1 (15-ounce) / 1 (425g) can diced tomatoes, drained
• 3 cups / 720 ml vegetable broth
• 1 to 2 canned chipotle chiles in adobo sauce, minced
• Salt and freshly ground black pepper, to taste
• Minced fresh cilantro or parsley, for garnish
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the carrots, onions, and garlic. Cover and cook, stirring occasionally, until softened, about 5 minutes.
2. Stir in the ground cumin and cook for 30 seconds until fragrant. Add the drained black beans and diced tomatoes to the pot.
3. Pour in the vegetable broth and add the minced chipotle chiles. Season with salt and pepper to your preference. Bring the soup to a simmer.
4. Reduce the heat to low, cover, and let it simmer gently for about 15 minutes to allow the flavors to meld together.
5. For a creamy texture, use an immersion blender to pulse the soup a few times directly in the pot until it reaches your desired consistency. Alternatively, carefully transfer 2-3 cups of soup to a regular blender, puree until smooth, and stir it back into the pot.
6. Taste the soup and adjust seasonings if necessary. Serve hot, garnished with fresh cilantro or parsley.
Nutritional Information
• Estimated values per serving
• Calories: 385 kcal
• Protein: 18g
• Fat: 7g
• Carbohydrates: 65g
• Fiber: 19g
• Sodium: 850mg
Pro Tips
• Pro-Tips for the Best Black Bean Soup
• Control the heat by starting with just one chipotle chile. You can always add more adobo sauce from the can for extra smokiness without as much spice.
• Elevate your bowl with toppings like diced avocado, a dollop of vegan sour cream, crushed tortilla chips, or a squeeze of fresh lime juice.
• For an even richer, creamier soup, stir in ¼ cup of full-fat coconut milk or cashew cream at the very end of cooking.
• Add a cup of frozen corn along with the vegetable broth for a pop of sweetness and texture.
FAQ
Q: Is this vegetarian black bean soup a good source of protein
A: Absolutely! Black beans are a fantastic source of plant-based protein. Each serving of this hearty soup packs approximately 18 grams of protein, making it a very satisfying and nutritious vegetarian meal.
Q: How can I make this black bean soup vegan
A: This recipe is easily made vegan. It is naturally dairy-free as written. Simply ensure you are using a vegetable broth that is certified vegan. For toppings, use the suggested diced avocado, a dollop of vegan sour cream, or cashew cream.
Q: What can I serve with this soup to make it a complete meal
A: To make this a more complete vegetarian meal, serve it with a side of cornbread, whole-grain crackers, or over a scoop of quinoa or brown rice. Adding toppings like avocado provides healthy fats, making the meal even more balanced and filling.
Q: Can I make this vegetarian soup ahead of time
A: Yes, this soup is perfect for meal prep. The flavors deepen and become even richer overnight. Store it in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months for a quick future meal.
