Chipotle Black Bean Soup
Facebook0Twitter0Linkedin0Email0X Yummly0 print Easy| Servings: 8| Ready In: 90 minutes + Soaking | Yield: 10 Cups Smoky, creamy, satisfying black bean soup — there’s nothing quite like it. This easy, healthy, fat-free vegan recipe gets smoky spice from dried chipotle peppers and Mexican flavors from cumin and marjoram. Packed with healthy vegetarian protein and gluten-free fiber, make a big batch of this in your Slow Cooker for a future meals. Ingredients 1 pound dried black beans, about 2 cups, soaked 6-8 hours 1 medium onion 1 medium red, orange, or yellow bell pepper 1 medium green bell pepper 1 tablespoon ground cumin 2 tablespoon dried marjoram 1 teaspoon sweet paprika 8 cloves garlic 2 bay leaves 3 dried chipotle peppers (to taste) 6 cups water 1/2 teaspoon baking soda 3/4 teaspoon salt How It’s Done: To Soak the beans: Cover the beans with about 4-6 inches of water. Soak the beans for at least 6 hours, or overnight. To make the Chipotle Black Bean soup: Peel and dice the onion. Seed and dice the bell peppers. In a large pot, combine the onion, peppers, cumin, marjoram, and paprika. Cover and sweat over medium heat, 5-7 minutes, until the spices are aromatic. Drain and rinse the soaked black beans. When the spices are aromatic and onions have softened, they are done sweating. Add the rinsed beans, garlic, bay leaves, dried chipotles, baking soda, and 6 cups of water. Cover, and bring to a simmer. Simmer for about 75 minutes,