Creamy Chipotle Black Bean Soup
Ingredients
- 1 lb dry black beans, soaked
- olive oil and salt
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, trimmed and diced
- 3-4 cloves garlic, peeled and minced
- 1 tsp chipotle powder (up to 2 tsp if you love spice)
- 1 tsp dried oregano
- 1/2 tsp cumin
- 4-6 cups vegetable stock, low sodium
- 1 dry bay leaf, optional
- 3/4 cup cashews, soaked in water, 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, cumin, and oregano. Sauté for 2 minutes, add a splash of water if necessary to avoid burning.
Add 6 cups liquid (combination of vegetable stock and water), soaked beans, bay leaf (if using), and 1 teaspoon salt. Bring to a boil.
Reduce 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 soup with soaked cashews until super smooth. Add back into the soup and stir to combine.
Toppings idea
For toppings, use roasted tomatoes, shredded romaine, and fresh corn tortillas tossed in oil and salt, baked at 425°F for 12-14 minutes.