Smoky Black Bean Soup

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Last Wednesday was a very special day, just to let you know.  Probably one of the most important days of the entire year!  It was my birthday!  Specifically, my 28th birthday.  Which I can’t believe.  28 sounds “old”.  Well…mature, responsible, adult.  Two years away from 30!!!  I just can’t imagine that.  And I certainly don’t feel like a “real, grown up, responsible adult.”  Not yet anyways.  That stuff comes along when you have kids, I think.  Of which we have none yet :). black bean soup, vegetarian soup recipes, vegetarian recipes, vegan recipes, soup recipes, black beans

black bean soup, vegetarian soup recipes, vegetarian recipes, vegan recipes, soup recipes, black beans

To celebrate my birthday with Dario’s family, we decided to invite them over on Monday evening (before they went on their annual winter skiing vacation) for an impromptu dinner.  It was a really nice evening – with good presents too!  But, since it was a Monday night and I had a pretty busy day at work, I wasn’t really in the mood to cook a big, involved meal.  I just wanted something simple, quick and of course delicious.

black bean soup, vegetarian soup recipes, vegetarian recipes, vegan recipes, soup recipes, black beans

black bean soup, vegetarian soup recipes, vegetarian recipes, vegan recipes, soup recipes, black beans

I decided that a soup and salad would probably be the best idea.  An easy one pot meal.  And easy clean up.  Just what a Monday night dinner party calls for.  I originally wanted to make my Cumin-Scented Butternut Squash Soup.  I’ve already made it, I know it’s good and the recipe is fail proof.  But of course, me being me, I decided that even though I wanted a simple dinner, I was going to come up with a new recipe. Just for fun, ya know? black bean soup, vegetarian soup recipes, vegetarian recipes, vegan recipes, soup recipes, black beans

black bean soup, vegetarian soup recipes, vegetarian recipes, vegan recipes, soup recipes, black beans Smoky Black Bean Soup is what ended being cooked up in my soup pot!  A creamy, spicy, slightly smoky soup that was the perfect birthday meal on a cold night.  I added a variety of spices including cumin, smoked paprika, coriander and chilies in adobo that really gave the soup a great depth of flavor (and a little kick too!).  On the side, I served some diced avocado, red onion, cilantro, roasted corn and of course some shredded cheese.  A little squeeze of fresh lime juice too!  Yum!  I put a little of everything on my soup and it was the perfect complement!  Enjoy with your favorite toppings!  Freeze any leftovers for up to 6 months.

Smoky Black Bean Soup:
Ingredients:

  • 2 tbsp olive oil
  • 1 cup onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp smoked hot paprika
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1 chili in adobo, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 7 cups vegetable broth
  • 5, 15.5 cans black beans, rinsed and drained
  • 1/3 cup half and half
  • 1 tsp lime zest, plus juice from lime
  • 1/8 top liquid smoke (optional)
  • 2, 6″ corn tortillas, coarsely chopped
  • Toppings:  chopped cilantro, avocado, green/red onion, sour cream, lime juice, shredded cheese or corn.

Instructions:

  1. Heat oil over medium high heat in a large dutch oven or soup pot.  Add onions and sauté for about 7 minutes or until onions brown just slightly.
  2. Add in garlic, cumin, paprika, coriander, chili powder, chili in adobo, salt and pepper.  Saute an additional 2-3 minutes until spices darken and are fragrant.
  3. Slowly pour in the broth, scraping the bottom of the pot to release any browned bits.  Add in 4 cans of the rinsed black beans and the chopped corn tortillas.
  4. Turn heat up to high and bring to boil.  Once boiling, reduce heat to medium low and simmer for 45-mins to 1 hour.
  5. Using an immersion blender or food processor, puree all of the soup until smooth.  Return to the pot if necessary.
  6. Add in the remaining can of black beans – smashing them slightly with the back of the spoon, the half and half, lime zest and juice and and liquid smoke (if you have it).  Stir to combine and cook for another 2-3 minutes.
  7. Taste and adjust for seasonings.  Serve hot with toppings of your choice!

4 Comments

  1. Melissa

    January 7, 2014 at 9:22 am

    This looks sooooo good! I love black bean soup but I’ve never tried making my own

    • mewinebrenner

      January 7, 2014 at 9:51 am

      We loved it! I just wish I made double the batch so we could have had more leftovers!!!

    • Wendy

      January 7, 2014 at 1:23 pm

      Oh Melissa, I know its been a year but have you forgotten our Caribbean Black Bean Soup already??? Ps its been a year!

  2. lindsay | rosemarried

    February 6, 2014 at 6:58 pm

    this looks incredible!

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