Creamy Chipotle Black Bean Soup
Ingredients
- 1 lb dry black beans, soaked
- Olive oil
- Salt
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, trimmed and diced
- 3-4 cloves garlic, minced
- 1 tsp chipotle powder
- 1 tsp dried oregano
- 1/2 tsp cumin
- 4-6 cups vegetable stock, low sodium
- 1 bay leaf (optional)
- 3/4 cup cashews, soaked and drained
Preparation
In a medium-large pot, sauté onion, carrot, and celery with 1 tablespoon oil and 1 teaspoon salt over medium heat for 6-8 minutes.
Add garlic, chipotle powder, and oregano. Sauté for 2 minutes, adding a splash of water if necessary to avoid burning.
Add 6 cups of liquid (combination of vegetable stock and water), soaked beans, bay leaf (if using), and 1 teaspoon salt. Bring to a boil.
Reduce heat to simmer and partially cover with a cracked lid. Simmer until beans are fully cooked, adding water if necessary. Discard bay leaf and add salt to taste.
Blend 2 cups of the soup with soaked cashews until super smooth. Add back into the soup and stir to combine.
