Soups & Stews

Black Bean and Chipotle Soup – A Hearty Mexican Vegan Stew

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!