Real Recipes From Real Home Cooks ®

chipotle black bean soup

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

I found this recipe on the back of a can of tomatoes while I was making something else and I knew I would be making it soon. I prefer the meatless version, but you can certainly add the chicken if you wish. Recipe & photo: Red Gold 01-17-15

yield 8 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For chipotle black bean soup

  • 1/4 c
    olive oil
  • 1 c
    chopped onions
  • 3 clove
    garlic, minced
  • 2 c
    diced carrots
  • 1-1/2 tsp
  • 1 c
    chopped celery
  • 1 c
    chopped green bell pepper
  • 2 can
    (15 oz.) black beans, undrained
  • 2 can
    (14.5 oz.) petite diced tomatoes with chipotle
  • 1/2 c
    orange juice
  • 1-1/2 c
  • 2
    vegetable bouillon cubes
  • salt and black pepper to taste

How To Make chipotle black bean soup

  • 1
    In a large soup kettle, heat the oil. Add onions and garlic; cook on medium heat until onions are translucent. Add carrots and cumin. Cook on medium heat until carrots are beginning to get tender, stirring frequently.
  • 2
    Add celery and green bell pepper; cook on low, covered, for about 10 minutes. Add beans, diced tomatoes, orange juice, water and bouillon cubes.
  • 3
    Simmer, covered, for about 20 minutes or until carrots are tender. Add salt and black pepper; mix well and serve. Garnish with sour cream and fresh cilantro, if desired.
  • 4
    NOTE: For added flavor, add 2 cups of cooked and cubed chicken.