This Black Bean and Chipotle Soup is an easy and flavorful Mexican stew that’s vegan-friendly and perfect for a quick and filling meal. Featuring ingredients like red wine, green bell pepper, and tomatoes simmered with cooked black beans and chipotles, this soup has a smoky, hearty flavor that’s sure to please.
Ingredients used:
For 4 people
- 1/4 cup - Red wine
- 2 cups - Onions, choppped
- 4 cloves - Garlic, minced or pressed
- 2 cups - Carrots, peeled and diced
- 1 1/2 teaspoons - Ground cumin
- 1 cup - Celery, chopped
- 1 cup - Green bell pepper, chopped
- 3 cups - Cooked black beans - two 15-ounce cans undrained
- 1/2 - Dried chipotle pepper, or 1 canned chipotle in adobo sauce
- 2 cups - Fresh tomato, chopped, or undrained canned tomatoes - 14-ounce can
- 1/2 cup - Orange juice
- 1/2 cup - Water
- Sour cream, optional
- Jalapeno cream, optional - see separate recipe
- Chopped fresh cilantro leaves, (optional)
Recipe steps:
- Warm the red wine in a nonreactive soup pot. Saute the onions and garlic in the wine for about 10 minutes, stirring frequently, until the onions are translucent.
- Add the carrots and cumin and cook on medium heat, stirring often, for a few minutes.
- Add the celery and bell peppers, lower the heat, cover, and cook for about 10 minutes.
- Add the beans, chipotle, tomatoes, orange juice, and water and simmer, covered, for 20 minutes. (see notes).
- If you're not using canned beans, and 1/2 cup of bean cooking liquid or additional water.
- If desired, garnish each serving with a dollop of sour cream or Jalapeno Cream and a sprinkling of cilantro.
The perfect side for this soup is a bright-tasting salad with the bite of bitter greens or the acidity of tomatoes or citrus. Hearty, smoky, and vegan-friendly, this Black Bean and Chipotle Soup is a flavorful dish that’s sure to please any crowd!
