Smokey Black Bean Soup

Smokey Black Bean Soup
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Kitchen Team

Signature Recipe

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(1 Reviews)


22 Tbsp Olive Oil,
1/2 of a Medium Red Onion,
1/2 of a Medium Red Pepper,
1/2 of a Medium Green Pepper,
2 Garlic Cloves,
1 1/2 Tablespoons Ground Cumin,
1 Tsp Kosher Salt,
1/2 Tsp Black pepper,
3 Cans (15 oz) Black Beans, Rinsed,
4 Cups Chicken Stock,
*1 Chipotle Pepper in Adobo Sauce,

1 lime, cut into ¼,
2oz Shredded Cheddar,
2 oz Sour Cream


  1. Chop the onion and peppers into 1 ½ inch pieces; add to the pitcher along with the garlic. Pulse 5 to 6 times, until evenly diced.
  2. Pour the oil into a large pot over medium heat; add the diced vegetable and sauté for 8 minutes.
  3. Add cumin, salt and pepper, sauté 1 more minute.
  4. To the pot add 2 cups of chicken stock and half of the black beans, bring to a boil.
  5. Meanwhile to the pitcher add the remaining beans, the chipotle pepper and 2 cups of the chicken stock.
  6. Pulse until smooth and add to the pot on the stove.
  7. Reduce the soup to a simmer and cook for 20 minutes.
  8. Before serving, squeeze the lime over the soup, garnish with grated cheddar and sour cream. Enjoy!
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.


from Gilbert, AZ
Jun. 29, 2014


My husband said he could eat this every night with dinner.


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