Smoky Black Bean Soup Recipe

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Smoky Black Bean Soup

Michelle Merritt

By
@shellycooks

I've hidden zucchini in this recipe to use up part of the huge amounts of zuchini from my garden. The chipolte in adobo adds a smoky flavor and a little heat.


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Rating:

Serves:

4

Prep:

30 Min

Cook:

45 Min

Ingredients

1
onion, chopped
1/2
bell pepper, chopped (red or green)
2
cloves garlic, chopped
2 Tbsp
olive oil
1 can(s)
15 oz. black beans, drained & rinsed
1
russet potato, skin on, chopped
1
large zucchini, chopped
3 c
chicken broth (more or less)
2 tsp
chii in adobo sauce
salt & pepper to taste

Directions Step-By-Step

1
Heat olive oil in pan, add onion, garlic and bell pepper and dash salt. Cook 5 minutes
2
Add zucchini and potato and saute 10 minutes.
3
Add chicken stock, half the can of beans, chili in adobo sauce and dash of black pepper.
4
Cook covered, until potatoes are done, about 15 minutes.
5
When the potatoes are completely tender, puree in batches in blender and pour in soup pan, adding more stock if needed.
6
Add remaining beans and heat through.
7
Optional: Top each serving with a dollop of sour cream and a sprinkle of fresh cilantro.

About this Recipe

Course/Dish: Bean Soups
Other Tag: Quick & Easy