Chipotle Black Bean Vegetable Soup
Ready In: 3 hrs 5 mins
Serves: 6
Ingredients
- 45 ounces black beans, rinsed and drained
- 1 cup onion, finely chopped
- 1⁄2 cup coarsely chopped carrot
- 1⁄4 cup celery, diced
- 1⁄3 cup minced red bell pepper
- 1 chipotle chile in adobo, cut into small pieces
- 4 1⁄2 cups low sodium vegetable broth
- 1⁄4 teaspoon dried marjoram
- 1⁄4 teaspoon pure chile powder
- 1⁄4 teaspoon ground cumin
- 1⁄2 teaspoon salt
- shredded monterey jack cheese or cheddar cheese, for garnish
- sour cream, for garnish
- lime wedge, for garnish
Directions
- Combine the drained black beans, onion, carrots, celery, red bell pepper, chipotle chilit pepper, broth, marjoram, chili powder and cumin in a 5 quart slow cooker; stir to combine. (If using meat submerge it in the center of the mixture).
- Cover and cook on HIGH for 3 1/2 hours, stirring once or twice during that time. The soup with thicken slightly as it cooks.
- Working in batches, puree the soup with an immersion blender or in a food processor until smooth. (If using meat, remove it before pureeing and return it to the soup afterward.) Taste and add salt as needed.
- To serve, ladle the soup into individual bowls; top with grated cheese and a dollop of sour cream, and lime wedges on the side.
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