Homemade Black Bean Soup
This homemade black bean soup combines hearty flavors with rich nutrition, making it a perfect easy black bean soup recipe. Enjoy the best black bean soup with chipotle that's vegan-friendly and great for meal prep.
Equipment
- large pot or Dutch oven
- Blender
- Immersion blender
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 1 medium carrot, diced
- 1 teaspoon sea salt
- Freshly ground black pepper
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- 2 15-ounce cans black beans, including their liquid
- 2 chipotle peppers in adobo sauce, chopped, plus 2 tablespoons adobo sauce
- 1½ cups vegetable broth
- 1 tablespoon fresh lime juice, plus wedges for serving
- Optional toppings: avocado, cilantro, sour cream or vegan sour cream, pickled onions, serrano peppers, pepitas
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrot, salt, and several grinds of pepper. Cook for 10 to 15 minutes, stirring occasionally, until the veggies are soft.
- Add garlic, cumin, coriander, and chili powder. Stir for 30 seconds to release their aromas.
- Stir in the black beans (with their liquid), chipotle peppers, adobo sauce, and vegetable broth. Bring the soup to a gentle simmer and cook for 30 minutes.
- Allow the soup to cool slightly. Transfer half to a blender and puree until smooth, then return it to the pot. Alternatively, use an immersion blender directly in the pot to blend until the desired consistency is reached.
- Stir in fresh lime juice and taste. Adjust seasonings as needed. Serve with lime wedges and desired toppings.