Latin Black Bean Soup – Meatless Monday
This Latin Black Bean Soup recipe makes the perfect accompaniment to dinner, especially for Meatless Mondays. Full of flavor with a little kick, it’s easy to make and delicious to eat.
My friend Sarah made this latin black bean soup once when we went to house for taco night. I fell in love with the flavor and since then have probably made it about 200 times. And for once that isn’t an exaggeration. I have made it so many times that I no longer need to look at the recipe…it’s that good!
Sarah had found it in a random vegetarian cookbook a long time ago and emailed me the recipe. I used to have to pull up the email when making it and just actually deleted the said email from 2008 last week while I was cleaning out my inbox. I’ve almost been making this soup for 10 years! Unfortunately, we have no idea where the recipe came from but we’ve both tweaked it a bit since then to fit our tastes.
I really like this Latin Black Bean Soup recipe because it’s so easy to make. It doesn’t take a ton of ingredients and the leftovers are even better than the original dish in my opinion. It’s a crowd pleaser and can be made in big batches and frozen for later use.
The soup gets a bit of a kick from the chipotle peppers in adobo sauce. If you are unfamiliar with this ingredient, it can be found in near the hot sauce and canned jalapeño aisle in the grocery store. I only add one pepper plus 2 tablespoons of adobo sauce to make an entire pot of soup. It comes out spicy but not overpowering. I’ve used 2 peppers in the past and found it way to spicy for me. However, I am kinda wimpy when it comes to spice. My advice is to start with one pepper and if it’s not spicy enough add more the next time.
Once the ingredients have stewed together on the stove for about 30 minutes, you simply put it in the blender and puree it to your desired consistency. I used to puree it until it was completely smooth, but I’ve discovered over the years that I prefer it a little bit chunky. The beauty is that you can customize the texture to your liking.
I often serve this soup with tacos or simply with a big salad. It’s versatile and goes great with a lot of different dishes. Plus it’s so filling that you don’t need much to go with it.
- 1 tbsp Olive Oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cup black beans (canned)
- Chipotle Pepper in Adobo Sauce (1 pepper + 2 TBSP sauce)
- 2 tsp ground cumin
- Salt & Pepper (to taste)
- Optional Garnish: greek yogurt, fresh chives or cilantro
- Heat olive oil in large stock pot over medium heat
- Add chopped onions and cook until translucent (about 8 minutes)
- Add garlic and cook until fragrant (about 3 min)
- Place black beans, pepper, adobo sauce, and cumin in pot and mix to combine
- Add enough water to cover all ingredients
- Bring to boil, then reduce heat and simmer for 30 minutes
- Add contents of soup to blender and puree to desired consistency
- Taste and season with salt and pepper if necessary
- Ladle into bowls and top with garnish if desired
Find even more great recipe ideas for Meatless Monday on my Pinterest Board