Advertisements

Smokey Chipotle Black Bean Soup

11 Oct

Well, hello Fall.

I will admit, I’m happy to see you. I’m ready for jeans, cute boots and chunky scarves. If you’re a follower of my Pinterest page, you’ll see I have a one track mind for all things fall.

Has anyone tried Meatless Monday? I’ve got some Veggie Friends out there who told me about this concept. Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. All good things in my book.

I made this Smokey Chipotle Black Bean Soup on Monday and I was sad when the Hubby finished it off on Tuesday. This recipe will definitely be in rotation a lot for me this fall & winter. The smokey-ness from the chipotle peppers and cumin just warmed me up. Pureeing a small portion of the soup allowed thick chunks of peppers and black beans to make it a hearty meal, but not weigh me down. Also, this soup comes together really fast which is great for a weeknight meal.

So when you’re planning your meals for next week, skip the meat on Monday. This soup will make you forget about anything mooing, snorting or clucking any day of the week.

Smokey Chipotle Black Bean Soup, serves 4 -6

  • 2 tablespoons of olive oil or butter
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 4 garlic cloves, minced
  • 1-4 chipotle peppers in adobo, diced & with sauce
  • 2-3 tablespoons cumin
  • 2 (29 ounce) canned black beans, drained & rinsed
  • 1 lime, juiced
  • 4-5 cups of vegetable stock or water
  • Salt & Pepper
  • Cilantro
  • 1 tomato, diced
  • Greek Yogurt

Directions:

  1.  Warm a soup pot to medium heat. Add olive oil, diced onion & the peppers. Saute until the onions are soft. Add garlic and chipotle pepper, stir for 2 minutes. (You may want to add a few chipotle peppers at a time, depending on your spice level.)
  2. Add black beans, cumin and lime juice. Stir until the cumin distributes.  Taste and add more cumin or chipotle peppers if needed. Pour in stock/water. Bring to a boil and simmer for 20 minutes.
  3. If you have an immersion blender, blend about 1/4 of the soup. If you have a blender, puree about 1 cup and add it back to the pot. If you want a smoother soup, feel free to puree more. Simmer for 5 minutes. Give it a taste – add S&P if needed.
  4. When you’re ready to serve, top soup with cilantro, diced tomatoes and a dollop of greek yogurt.
  5. Go back for seconds 🙂
Advertisements

2 Responses to “Smokey Chipotle Black Bean Soup”

  1. Rhona October 11, 2012 at 3:23 pm #

    Oh my, I love the look of this recipe! I love the smokey flavour from chiloptles, it tastes of Autumn all over! So glad I found you through blogcon- only subscribed today and loving your blog already 🙂 so in awe of your decision to change your career path and follow your dream- you rock!

  2. Rachel Willis October 11, 2012 at 3:40 pm #

    Seems easy to make and looks really good!

Show some love and make a comment!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: