Black Bean Soup With Chipotle and Toasted Cumin Seed Crèm

Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

From the Smitten Kitchen.... We finished this soup, by the way. Every last serving. We never do that. It’s magic, I tell you. A big note about cooking times: The original recipe says 6 hours. Mine were done at 2 hours 45 minutes. Do black beans vary wildly in cooking time? Do slow cookers vary wildly in cooking time? These are all pressing questions. Check your beans at 3 hours, and holler at me in the comments if your cooking time ends up being much longer.

Ingredients Nutrition

Directions

  1. Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 3 hours. [See note up top.].
  2. Transfer two cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Adjust seasonings to taste; we found we needed more salt. Ladle soup into bowls. Spoon dollop of toasted cumin seed cream (below) over each bowl and serve.
  3. Do ahead: This soup keeps great in the fridge, and even thickens a bit. In a good way!
  4. Toasted Cumin Seed Crème Fraîche.
  5. Hacked from Bobby Flay.
  6. 1 tablespoon whole cumin seeds.
  7. 1 cup crema or crème fraîche (or make your own crema, make your own crème fraîche, or swap sour cream or yogurt, for a close-enough taste).
  8. Salt and freshly ground pepper.
  9. Place the cumin in a small sauté pan over medium heat. Toast until lightly golden brown. Place in spice grinder or mortar and pestle and grind until coarse. Stir it into the creme and season with salt and pepper, to taste.