If you're planning a Mexican themed meal and looking for a great recipe, why not try a black bean soup? It's an attractive, dark-colored soup with sweet and spicy flavors. Using dried beans also meant this was a dish perfect for the slow cooker. The slow cooker meant the recipe was delightfully simple.
For our soup, the black beans don't require an overnight soaking of even a quick brine. Just quickly rinse the dried beans, then add them to the crock pot. Using the dried beans allowed them to release flavor into the broth, which really helped maximize the taste. Adding some chipotle peppers created a wonderfully smoky flavor in the dish along with a little cumin. Keep reading below for this delightfully easy recipe...
Soup Recipe: Vegetarian Black Bean Soup
Vegetarian Black Bean Soup
1 tablespoon olive oil
2 medium red onions, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
2 ribs celery, chopped fine
4 cloves garlic, minced
4 teaspoons ground cumin
1lb dried black beans
1 tablespoon molasses
1 tablespoon chopped chipotle chiles from a can
4 cups vegetable broth
3 cups water
2 tablespoons fresh lime juice
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
Heat the olive oil in a large skillet over medium-high heat. Add the onions, bell peppers, and celery. Saute until they start to brown (about 8 minutes). Add the garlic and cumin, and stir for one minute. Transfer the mixture to a slow cooker (it should hold at least 6 quarts). Add beans and chipotles, then the molasses, water and broth. Cover and cook on high for about 3 hours, or until the beans are tender.
Transfer two cups of the bean mixture to a blender. Puree until smooth, then return the puree to the soup in the slow cooker. Stir in the lime juice, salt, and pepper. Adjust seasoning to taste. Garnish with sour cream, fresh chopped salsa, or avocado.