Smoky Black Bean Soup

Smoky Black Bean Soup Recipe

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Michelle Merritt


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 vote

30 Min
45 Min


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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

How to Make Smoky Black Bean Soup


  • 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.

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About Smoky Black Bean Soup

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

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