Real Recipes From Real Home Cooks ®

smoky black bean soup

(1 rating)
Recipe by
Michelle Merritt
Merrimac, MA

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.

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 45 Min

Ingredients For smoky black bean soup

  • 1
    onion, chopped
  • 1/2
    bell pepper, chopped (red or green)
  • 2
    cloves garlic, chopped
  • 2 Tbsp
    olive oil
  • 1 can
    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

How To Make smoky black bean soup

  • 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.

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