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Smoky Black Bean Soup
Melissa Hart

Smoky Black Bean Soup

Partially blending the beans gives this soup a thick black-purple broth while leaving enough whole beans to chew. One chipotle supplies smoke and heat without flattening the cumin and tomato. It freezes well and loosens with a little water on the stove.
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Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 60 oz canned black beans drained and rinsed
  • 1 1/2 cups diced yellow onion
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1 chipotle pepper in adobo minced
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 15 oz canned fire-roasted diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 1 1/2 tsp kosher salt
  • 2 tbsp fresh lime juice

Method
 

  1. Place the black beans, onion, bell pepper, garlic, chipotle, cumin, paprika, tomatoes, broth and salt in a 6-quart crockpot.
  2. Cover and cook on low for 5 to 6 hours until the vegetables are very soft.
  3. Transfer 4 cups of soup to a blender, vent the lid carefully, and blend until smooth.
  4. Return the puree to the crock and stir in the lime juice.
  5. Cook uncovered on high for 15 minutes until the whole beans stay suspended in the dark broth.