This lightly spicy and smokey black bean soup packs a punch of flavor thanks to chipotle peppers. It can be made in your pressure cooker, slow cooker or on the stove top.
1tablespoonadobo sauce from can of chipotle peppers
3clovesgarlicminced
1tablespooncumin
2teaspoonschili powder
½teaspoonsmoked paprika
5cupsvegetable broth
1smalllimejuiced
fresh chopped cilantrofor serving
1tablespoonolive oilfor stove-top method
Instructions
Cover the black beans in one inch of water and soak for at least 6 hours or overnight. After soaking, drain and rinse black beans, making sure to remove any stones or debris.
Heat a 6 quart Dutch oven or large stock pot over medium-high heat. Drizzle with olive oil. Once add diced onion, bell pepper, and salt. Sauté until softened, about 6 to 8 minutes.
Add the minced garlic and jalapeno. Sauté 2 to 3 minutes more, until aromatic. Add the cumin, chili powder, smoked paprika, chili pepper and adobo sauce.
Sauté for 30 seconds, stirring frequently to prevent burning. Add in 5 cups vegetable broth and drained black beans. Bring to a boil over high heat, then reduce to a simmer over medium-low heat.
Cover, leaving a small gap for some steam to escape, and simmer until the black beans are tender. This will take 2-3 hours, depending on the age of your beans and how long they soaked.
Use an immersion blender to blend the soup to desired consistency. Add in the thawed corn and lime juice. Taste for salt. Serve topped with fresh chopped cilantro.
Video
Notes
Black beans: You need to soak the black beans for the slow cooker and stove top methods but not for the Instant Pot method.
Chipotle chili peppers: You only need one can of chipotle chili peppers canned in adobo sauce. I use 1-2 jalapenos, depending on their size for a spicy soup.
Leftoversand reheating: Keep refrigerated in a closed container for 4-5 days. Cover and reheat on the stove over medium heat until warmed through, stirring occasionally, or reheat in the microwave.
Freezing: This freezes really well for up to 3 months. Let the soup cool to room temp before transferring to freezer safe containers. Leave at least half an inch of space at the top of each container.
Check out my YouTube video where I make this recipe step-by-step.