Smoky Black Bean Soup is a classic recipe that is kicked up a notch with the addition of chipotle and adobo sauce.
Smoky Black Bean Soup
(Mark Kelly, 2015)
Serves 4 to 6
2 Tbsp extra-virgin olive oil
1/2 cup chopped carrot
1/2 cup frozen corn kernels
1/2 cup chopped onion
2 garlic cloves, finely chopped
2 tsp chili powder
1 tsp ground cumin
2 (15-ounce) cans black beans, rinsed and drained
1 canned chipotle pepper in adobo sauce, chopped, plus 2 tablespoons adobo sauce
1 quart hot vegetable stock
2 Tbsp fresh lime juice
Fresh cilantro leaves, for garnish
Sour cream for garnish
In a large saucepan, heat the oil over medium heat. Soften carrots, corn and onion, about 8 minutes. Season with salt.
Add garlic, chili powder and cumin and cook for about 1 minute. Add the beans and chipotle and sauce. Stir to combine. Add stock and 1 cup of water. Simmer and cook, covered, until thick and creamy, about 45 minutes.
Add lime juice and re-season with salt. Puree the soup using an emersion blender. Serve with cilantro and sour cream.