Smoky Black or Pinto Bean Soup
Prep
Cook
Total
Yield 6 servings
Use canned or cooked black beans. Use hot peppers to your taste. Chipotle is slightly hot. Remove the seeds for less heat or omit altogether. Use a bit of chipotle powder for a smoky flavor without so much heat.
Ingredients
- 1 Onion, chopped
- 2 Cloves Garlic, chopped
- 1 Bell Pepper, any color,chopped
- 2 Carrots, chopped
- 1 Jalapeño, seeded and chopped or 1 Chipotle Pepper in Adobo or a sprinkle of Chipotle Powder
- 6-8 cups Hot Veggie Broth, divided
- 4 cups cooked Black or Pinto Beans, or 2 cans, rinsed well
- 1 Lime, juiced
- Sea Salt and Pepper
- Toppings: Chopped Cilantro, Cheese, Sour Cream, Jalapeños, Avocado, Tomatoes, Salsa
Instructions
- Heat a splash of Olive Oil in a large soup pot
- Saute the Vegetables a few minutes and then add 1 cup Broth
- Cover and simmer 10 minutes until the Veg are braised and soft
- Add the Beans and enough Broth to cover by 1 inch
- Simmer 20 min or longer if you have the time
- Whirl in the Vitamix or with a hand blender to desired consistency, adding more broth if necessary
- Squeeze in the Lime Juice and season with Salt and Pepper
- Serve hot with toppings of your choice
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/smoky-black-or-pinto-bean-soup/