Smoky Black Bean Soup
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- onion, chopped
- bell pepper, chopped (red or green)
- cloves garlic, chopped
- 2 Tbsp
- olive oil
- 1 can(s)
- 15 oz. black beans, drained & rinsed
- russet potato, skin on, chopped
- large zucchini, chopped
- 3 c
- chicken broth (more or less)
- 2 tsp
- chii in adobo sauce
- salt & pepper to taste
1Heat olive oil in pan, add onion, garlic and bell pepper and dash salt. Cook 5 minutes
2Add zucchini and potato and saute 10 minutes.
3Add chicken stock, half the can of beans, chili in adobo sauce and dash of black pepper.
4Cook covered, until potatoes are done, about 15 minutes.
5When the potatoes are completely tender, puree in batches in blender and pour in soup pan, adding more stock if needed.
6Add remaining beans and heat through.
7Optional: Top each serving with a dollop of sour cream and a sprinkle of fresh cilantro.