Chipotle Back Bean Soup

I'm back with the black bean soup recipe I made last night. I found this recipe in the Washington Post . Originally it was made by throwing all ingredients into a crock pot for 4 hours. Since I was home yesterday I decided to make it a more traditional way. I used canned black beans, as the original recipe did, for connivence. If you want to bump up the heat even more, add another chipotle pepper in adobo.


Chipotle Black Bean Soup

1 tbsp canola oil
1 onion, chopped
2 carrots, peeled and chopped
1 celery rib, chopped
1 red bell pepper, chopped
1 chipotle pepper in adobo, chopped
2 garlic cloves, minced
3, 15 oz cans black beans, drained and rinsed
1/2 tsp dried marjoram
1/2 tsp chili powder
1/2 tsp cumin
5 cups vegetable broth
Salt and pepper


1. Heat the oil in a large pot. Add the onion and cook until translucent, about 5 minutes.
2. Add in the carrots, celery, and bell pepper, chipotle pepper, and garlic. Cook for about 10 minutes or until the vegetables are tender. Season with salt and pepper.
3. Add in the black beans, marjoram, chili powder, and cumin. Cook for about 5 minutes.
4. Add the vegetable broth and bring to a boil. Reduce to a simmer and cook for 15-20 minutes.
5. Carefully use an immersion blender to puree the soup. You can also use a blender and work in batches. Season with salt and pepper.


Here are some great sides and garnishes to serve with the soup:
- Cilantro leaves
- Vegan sour cream
- Vegan cheese
- Lime wedges
- Tortilla Chips


- I like to make my own tortilla chips for a healthy, non-fried alternative. I take either flour or corn tortillas and cut into wedges or strips. Brush with oil (or spray with pam) and sprinkle with salt and pepper (or any seasonings you like). Spread on a baking sheet in a single layer. Bake at 375 until crisp and golden, about 10 minutes. Also try this with pitas for homemade pita chips. Yum!

Before & After!