Tex-Mex Black Bean Soup
My family loves this soup, and I love to make it. You might wonder why? It is so easy to prepare! It is what I call a dump soup. You dump all the ingredients in a pot and voila (wala)! This soup is great for busy days when you don't have tons of time to cook, but you still want something good and healthy.
Another reason why I like this soup is that you can make it vegetarian. So if you have family or friends that are vegetarian, this is a great dish to make! It tastes just as good as a vegetarian dish as it does otherwise. All you need to do to make it vegetarian is replace the chicken broth with vegetable broth and make sure to get vegetarian refried beans.
Chipotle in adobe sauce comes in a small can. You can find it in the Mexican aisle of the grocery store. This recipe uses very little of the can. I put the remaining chipotle chilies in small freezer bags, dividing out the sauce evenly. They freeze great! I can pull them out of the freezer when needed. I can even chop them up frozen! Chipotle in adobe sauce can make the soup very spicy, so be careful that you add the amount you can handle. For me, it is the lower suggested amount. It still adds that wonderful kick that my family and I love but is something we can handle.
When you add the recommended toppings of avocado, salsa, and sour cream, the soup goes from yum to yummy! My dad does not like cilantro (I know many people agree with him on this), so instead of using cilantro you can use parsley to add color and flavor to the soup.
I have been making this soup for several years now, and I typically double this recipe because we like it so much. The leftovers are yummy too! I don't remember where I got this recipe, but I am very glad that I have it! Because I don't remember where I got it, I don't have the nutritional information (and can't really look it up either), but I would definitely label this soup as healthy. The ingredients are very good for you!
You can serve this soup with tortilla chips or cornbread (or both) to compliment the flavor. If you make this wonderful soup, please let me know! I would love to hear what you think about this recipe.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, cut 1/4 inch pieces
- Salt and pepper to taste
- 1/2 tablespoon to 1 tablespoon of finely chopped chipotle in adobe sauce
- 1 (15 ounce) can of black beans, rinsed
- 1 (15 ounce) can refried beans
- 2 cups chicken broth
- 1 teaspoon of cumin (optional)
- 1 avocado, diced
- 1/2 cup salsa
- 1/4 cup sour cream
- fresh cilantro (optional) or parsley
Heat oil in a large pot over medium heat. Add onion and green pepper. Season the onion and green pepper with salt and pepper (I use 1/4 teaspoon each). Cover the pot and cook (stirring occasionally) for 5 minutes. Stir in the chipotle. After, stir in the beans, refried beans, and chicken broth. Bring everything to a boil. Reduce heat and simmer for 2 minutes. If you desire it, add and stir in the cumin now. Divide soup into bowls and top with avocado, salsa, sour cream, and cilantro, if desired.
(edited by Anna Weicht)