Easy Pantry Black Bean Soup
This pantry-staple soup is so flavorful, you’ll be happy you have this recipe in your back pocket. For added nutrition, serve a poached or over-easy egg on top. You can also use bits of leftover meats in the soup, like pulled pork, grilled chicken or steak bites.
- 1 medium yellow onion, chopped
- 1 teaspoon sea salt
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon chili powder
- 2 (15-ounce) cans black beans including the liquid in the can
- 2 chipotles peppers canned in adobo sauce, chopped, plus 2 tablespoons sauce
- 1½ cups vegetable broth
- 1 tablespoon lime juice, plus wedges for serving
- Avocado slices
- Greek yogurt or cashew cream
- Pickled onions
- Serrano peppers
- Chili powder
Heat the oil in a large pot over medium heat. Add the onion and salt and sauté until the onion is translucent, about 5 minutes. Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds. Stir in the beans, chipotles, adobo sauce, and broth and simmer for 30 minutes.
Let cool slightly and transfer half of the soup mixture to a blender. Puree until smooth, then add it back to the pot with the remaining soup and stir. Stir in the lime juice. Serve with lime wedges and desired toppings.
Source: Chef Christa’s original recipe