smoky black bean soup

Name: Smoky Black Bean Soup
Prep time: 30 min
Cook time: 45 min
Yield: 4
Ingredients: 1 - onion, chopped; 1/2 - bell pepper, chopped (red or green); 2 - cloves garlic, chopped; 2 tablespoon(s) olive oil; 1 can(s) 15 oz. black beans, drained & rinsed; 1 - russet potato, skin on, chopped; 1 - large zucchini, chopped; 3 cup(s) chicken broth (more or less); 2 teaspoon(s) chii in adobo sauce; - salt & pepper to taste

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22 Pinches

Michelle Merritt

Merrimac, MA

Updated on Sep 12, 2010

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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prep time 30 Min

cook time 45 Min

method ---

yield 4 serving(s)

Ingredients

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

How To Make smoky black bean soup

Step 1

Heat olive oil in pan, add onion, garlic and bell pepper and dash salt. Cook 5 minutes

Step 2

Add zucchini and potato and saute 10 minutes.
Step 3

Add chicken stock, half the can of beans, chili in adobo sauce and dash of black pepper.
Step 4

Cook covered, until potatoes are done, about 15 minutes.
Step 5

When the potatoes are completely tender, puree in batches in blender and pour in soup pan, adding more stock if needed.
Step 6

Add remaining beans and heat through.
Step 7

Optional: Top each serving with a dollop of sour cream and a sprinkle of fresh cilantro.
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