Description
A hearty and flavorful Black Bean Soup made with sautéed vegetables, smoky chipotle chili, aromatic spices, and a splash of red wine, simmered to perfection and thickened by mashing the beans. This comforting soup offers a balanced blend of textures and a vibrant taste, perfect for a nutritious meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 1 jalapeño pepper, deseeded and diced
Spices and Seasonings
- 1 chipotle chili in adobo, minced
- 1 tablespoon oregano
- 2 teaspoons cumin
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 bay leaf
Liquids and Other Ingredients
- 4 cups vegetable stock
- 1 cup red wine
- 3 (14.5 ounces each) cans black beans, drained and rinsed
- 1 tablespoon freshly squeezed lime juice
Instructions
- Sauté Vegetables: Heat a large pot over medium-high heat. Add the olive oil and once hot, add diced onion, carrots, and jalapeño. Sauté for 4 to 5 minutes until vegetables are translucent, stirring occasionally. Add minced garlic and sauté for 30 seconds more to release fragrance.
- Add Spices: Stir in the minced chipotle chili, oregano, cumin, kosher salt, and black pepper. Continue stirring the mixture for 30 seconds to bloom the spices and develop their flavor.
- Deglaze and Add Liquids: Pour a splash of vegetable stock into the pot to deglaze, scraping the bottom to lift any browned bits. Then add the bay leaf, remaining vegetable stock, red wine, and rinsed black beans. Stir well to combine all ingredients.
- Simmer the Soup: Increase heat to high and bring the soup to a low boil. Once boiling, reduce heat to medium-low and let it simmer gently for 20 minutes, allowing flavors to meld.
- Thicken Soup: Using the back of a ladle or large spoon, press down on the soup repeatedly to crush some of the beans, about 15 to 20 times. This thickens the soup by releasing the beans’ starchy interior.
- Finish and Serve: Remove the soup from heat. Stir in the freshly squeezed lime juice to brighten the flavors. Remove the bay leaf before serving.
Notes
- For a spicier soup, leave some seeds in the jalapeño or add extra chipotle chili.
- You can substitute red wine with additional vegetable stock or a splash of apple cider vinegar if preferred.
- The soup can be pureed partially or fully for a smoother texture if desired.
- Leftovers store well refrigerated for up to 4 days or can be frozen for up to 3 months.
- Adjust salt according to dietary preferences, especially if using salted stock or canned beans with added sodium.
