So I have a wee bit of an obsession with black beans. It’s a problem, but I embrace it. And is there really anything more comforting than a warm, hearty soup?

Black Bean Soup | thespiceathome.com

I’m a hotelier and one of the hotels I used to work at had the best black bean soup ever. They would serve it at lunch time every other week and most of my colleagues would shy away from it. WHAT?! They were missing out on the best flavors but hey, more for me.

Black Bean Soup | thespiceathome.com

I’ve tried to emulate my black bean soup off of my experience there but with a few twists and turns. I’m determined to get those who shy away from black beans back on track with this recipe. It’s BOMB and you cannot miss out. The flavor of cumin, garlic and chipotle grab a hold of your taste buds. For easy cooking, I’ve used canned black beans in this version here and to be honest with all of the herbs, onions and garlic it tastes completely fresh.

Black Bean Soup | thespiceathome.comBlack Bean Soup | thespiceathome.com

There is something about the combination of black beans and chipotles that gets me every time. Allowing the soup to really simmer on low for a long time blends the flavors so well. The splash of freshness from a little feta and cilantro adds a totally new dimension to each bite.

Black Bean Soup | thespiceathome.com

Black bean soup is an awesome addition to lunches I pack for myself. It stays really well in the fridge for a few days and it’s super easy popping it into tupperware to take with me to work. My favorite part is that it doesn’t take too much to fill you up so a little bit really goes a long way.

Black Bean Soup | thespiceathome.com

Black Bean Soup | thespiceathome.com

Give this one a whirl and let me know your thoughts!


 

Black Bean Soup

Total Time: 1 hour

Yield: 8 servings

Black Bean Soup

Ingredients

  • 2 cans of black beans, drained
  • 1 white onion, finely chopped
  • 3 garlic cloves, minced
  • 2-3 cups of chicken broth
  • 1/4 cup wine sherry
  • 2 tbsp cumin
  • 1 tbsp chipotle powder
  • 1 tbsp chipotle hot sauce (ex. tabasco)
  • 1 tsp chilli flakes
  • 1 jalapeño chopped (optional)
  • 1 tsp oregano
  • 3 bay leaves
  • 1/2 chicken boullion cube (crumbled)
  • juice of half a lime
  • salt and pepper to taste
  • 1 tbsp vegetable oil
  • 1/2 avocado (chopped into 1/2 inch cubes)
  • 1/4 cup feta

Instructions

  1. Pour vegetable oil to a large pot low-medium heat. Add garlic, jalapeño and onions and cook until onions are translucent.
  2. Add chipotle powder, chilli flakes and cumin and cook until fragrant.
  3. In the meantime process the black beans with 1 tbsp of chicken broth in the vegetable processor. Add beans and chicken broth to the spices and mix (amount of chicken broth depends on how thick or thin you want your soup).
  4. Add salt, pepper, oregano, bay leaves and boullion. Allow beans to simmer, covered on low for 20 minutes.
  5. Pour wine sherry and chipotle hot sauce into the soup. Mix and let the soup simmer for another 5 minutes.
  6. Remove bay leaves. Add cilantro, feta, avocado and lime juice just before serving.
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