Smokey Black Bean Soup

Smokey Black Bean Soup Recipe – Vegetarian Soup from Mexico

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 2 hours | Servings: 6 |

Vegetarian diet

Introduction

Smokey Black Bean Soup is a hearty and flavorful dish that is perfect for a cozy night in. This soup is packed with protein and fiber from the black beans, and the smoky flavor adds a delicious depth to the dish.

History

Black bean soup has been a staple in Latin American cuisine for centuries. Black beans are a versatile and nutritious ingredient that have been used in a variety of dishes throughout history. This recipe puts a modern twist on the classic black bean soup by adding smoky chipotle peppers and fire-roasted tomatoes.

Ingredients

2 tbsp olive oil
1 medium onion, finely chopped (1 cup)
1 stalk celery, finely chopped
0.5 medium green pepper, chopped
2 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
1.5 cups black beans, soaked and drained
14.5 oz (411 g) can diced tomatoes, preferably fire-roasted
2 chipotle chiles in adobo sauce
2 tbsp sherry
3 corn tortillas, cut into 0.25 inch-wide strips
0.5 ripe avocado, cut into small dice
lime cream

How to prepare

In a large pot, heat 1 tbsp of oil over medium heat.
Add onion, celery, and green pepper. Cook, stirring often, until the vegetables are softened, about 10 minutes.
Add garlic, cumin, and oregano. Cook, stirring often, until fragrant, for 2 to 3 minutes.
Add beans and 6 cups of water.
Bring to a boil, then reduce heat and simmer, partially covered, until the beans are tender, about 1.75 hours.
Add 1.5 tsp of salt.
Using a slotted spoon, transfer 1 cup of beans to a food processor or blender.
Add tomatoes and chipotles, and process until smooth.
Return the mixture to the pot.
Stir in sherry, increase heat, and bring the soup to a boil.
Reduce heat and simmer for about 15 minutes to reduce the liquid.
Meanwhile, in a large nonstick skillet, heat the remaining 1 tbsp of oil over medium heat.
Add tortilla strips in batches and toss frequently and gently (for best results, use tongs) to brown evenly, about 3 minutes.
Adjust the heat as necessary.
Remove the tortilla strips to paper towels to blot excess oil.
Place the tortilla strips, avocado, and lime cream in separate small bowls.
Serve the soup hot with the garnishes alongside.

Variations

To make this soup in a pressure cooker, heat 1 tbsp of oil in the pressure cooker.
Add onion, celery, and green pepper.
Cook, stirring often, over medium-low heat until the vegetables are softened, about 10 minutes.
Add garlic, cumin, and oregano, and cook for another few minutes until fragrant.
Add beans and 4 cups of water, and cover.
Bring to a boil, lock the lid into place, and bring to high pressure.
Cook over high pressure for 15 minutes.
Turn off the heat and let the beans return to pressure naturally.
Remove the lid and add 1.5 tsp of salt.
Proceed with step 7 as mentioned above.
Add diced chicken or tofu for extra protein.
Top the soup with shredded cheese and cilantro for a cheesy twist.
Stir in some corn or bell peppers for added sweetness and crunch.

Cooking Tips & Tricks

Soaking the black beans overnight will help them cook faster and more evenly.

- Blending a portion of the beans with the tomatoes and chipotles creates a creamy texture without the need for cream.

- Browning the tortilla strips adds a crunchy texture to the soup.

Serving Suggestions

Serve the Smokey Black Bean Soup with a dollop of lime cream and avocado for a creamy and refreshing contrast to the smoky flavors of the soup.

Cooking Techniques

Soaking the black beans overnight will help them cook faster.

- Blending a portion of the beans with the tomatoes creates a creamy texture without the need for cream.

- Browning the tortilla strips adds a crunchy texture to the soup.

Ingredient Substitutions

Use canned black beans instead of soaking and cooking dried beans.

- Substitute vegetable broth for water for extra flavor.

- Use corn tortillas instead of flour tortillas for a gluten-free option.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve the Smokey Black Bean Soup in individual bowls and garnish with a swirl of lime cream, avocado, and crispy tortilla strips for a beautiful presentation.

Pairing Recommendations

Pair the Smokey Black Bean Soup with a side of cornbread or a fresh green salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover Smokey Black Bean Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Smokey Black Bean Soup contains approximately 300 calories.

Carbohydrates

Each serving of Smokey Black Bean Soup contains approximately 35 grams of carbohydrates.

Fats

Each serving of Smokey Black Bean Soup contains approximately 10 grams of fats.

Proteins

Each serving of Smokey Black Bean Soup contains approximately 12 grams of proteins.

Vitamins and minerals

Black beans are a good source of iron, magnesium, and folate. This soup also contains vitamin C from the tomatoes.

Alergens

This recipe contains gluten from the tortillas. It can be made gluten-free by using corn tortillas instead.

Summary

Smokey Black Bean Soup is a nutritious and filling dish that is high in fiber, protein, and essential vitamins and minerals.

Summary

Smokey Black Bean Soup is a delicious and nutritious dish that is perfect for a cozy night in. Packed with protein, fiber, and essential vitamins and minerals, this soup is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Smokey Black Bean Soup. It was a crisp fall day, the leaves were turning vibrant shades of red and gold, and the air had a slight chill to it. I was visiting my dear friend Martha, who lived in a cozy cabin nestled in the woods.

Martha was an incredible cook, and her kitchen was always filled with delicious aromas and warmth. As soon as I walked through the door, I could smell the rich, savory scent of simmering black beans and spices. Martha greeted me with a warm hug and a mischievous twinkle in her eye.

"Come, my dear," she said, leading me to the kitchen. "I have a new recipe to share with you today. It's a Smokey Black Bean Soup that I learned from an old friend of mine who traveled through the Southwest."

I eagerly followed Martha to the stove, where a large pot of black beans, onions, garlic, and chipotle peppers was bubbling away. The kitchen was filled with the aroma of smoked paprika and cumin, creating a mouthwatering scent that made my stomach growl in anticipation.

As Martha stirred the soup, she told me the story of how she came to learn the recipe. Her friend, Maria, had spent years traveling through the Southwest, immersing herself in the local cuisine and culture. Maria had a deep love for cooking and had picked up recipes from every corner of the region.

"One day, Maria came to visit me and brought this recipe for Smokey Black Bean Soup," Martha explained. "She had learned it from an old cowboy she met on her travels, who had spent years perfecting the art of cooking over an open fire. The flavors in this soup are unlike anything I've ever tasted before."

I watched as Martha added a handful of chopped tomatoes and a splash of smoky mezcal to the pot, giving the soup a depth of flavor that was truly remarkable. The aroma of the simmering soup filled the cabin, making me feel warm and cozy inside.

After letting the soup simmer for a while longer, Martha ladled out steaming bowls for us to enjoy. The first spoonful was a revelation - the smoky, spicy flavors of the chipotle peppers and paprika paired perfectly with the creamy black beans and tangy tomatoes. It was a symphony of flavors that danced on my taste buds with each spoonful.

As we sat at the kitchen table, savoring our bowls of Smokey Black Bean Soup, Martha shared more stories of her travels and the recipes she had collected along the way. I listened intently, hanging on her every word, eager to learn more about the culinary delights of the world.

After finishing our meal, Martha handed me a handwritten copy of the recipe for Smokey Black Bean Soup, complete with notes and tips from her own experiences. "I hope you enjoy making this soup as much as I do," she said with a smile. "It's a recipe that has been passed down through generations, and I have no doubt that it will become a favorite in your own kitchen."

I left Martha's cabin that day with a full belly and a heart full of gratitude for her friendship and her culinary wisdom. As I drove home through the winding roads of the forest, I couldn't wait to try my hand at making the Smokey Black Bean Soup for my own family.

Over the years, I have made the soup countless times, each batch a little different from the last as I tweak and perfect the recipe to suit my own tastes. I have shared the recipe with friends and family, passing on the tradition of this delicious soup to the next generation.

The memories of that crisp fall day in Martha's cozy cabin will always hold a special place in my heart, a reminder of the joy and warmth that good food and good company can bring. And every time I make a pot of Smokey Black Bean Soup, I am transported back to that moment, savoring the flavors and the stories that have become a part of my own culinary journey.