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Creamy Chipotle Black Bean Soup

Name: Creamy Chipotle Black Bean Soup
Ingredients: 1 lb dry black beans (2 cups), soaked (either overnight or hot soaked, drain); olive oil/salt; 1 large onion, diced; 2 carrots, peeled/diced; 2 celery stalks, trimmed/diced; 3-4 cloves garlic, peeled/minced; 1 tsp chipotle powder (1/2 tsp for mild, 1.5 tsp for spicy); 1 tsp dried oregano; 1 tsp cumin; 4-6 cups veg stock, low sodium; 1 dry bay leaf, optional; 3/4 cup cashews, soaked in water, drained

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Mary Louis Seid

22 recipes

Ingredients

1 lb dry black beans (2 cups), soaked (either overnight or hot soaked, drain)
olive oil/salt
1 large onion, diced
2 carrots, peeled/diced
2 celery stalks, trimmed/diced
3-4 cloves garlic, peeled/minced
1 tsp chipotle powder (1/2 tsp for mild, 1.5 tsp for spicy)
1 tsp dried oregano
1 tsp cumin
4-6 cups veg stock, low sodium
1 dry bay leaf, optional
3/4 cup cashews, soaked in water, drained

Preparation

In a med-large pot, sauté onion/carrot/celery with 1 tbs oil & 1 tsp salt over medium heat, 6-8 minutes. Add garlic, chipotle powder, cumin & oregano. Sauté for 2 minutes, add a splash of water to avoid burning, if necessary
Add 6 cups liquid (combo of veg stock & water), soaked beans, bay leaf (if using) & 1 tsp salt. Bring to boil. Reduce to simmer and partially cover (cracked lid). Simmer until beans are fully cooked, adding water if necessary. Discard bay leaf. Add salt to taste
Blend 2 cups of soup with soaked cashews until super smooth (be careful, it’s hot!). Add blended mixture back into soup, stir to combine

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