Hearty Black Bean Soup with Chipotle Cream
The first time I ever had black bean soup was in Puerto Rico. That set the bar pretty high as far as black beans soups go. It was the most exotic thing I had ever eaten. It had a subtle heat, served with a side of rice and a delicious pineapple salsa.
So while enjoying my new-found love of black beans, my sister was honing her skills as a card shark and gambler. Sister was a marvel at poker and relentless at the blackjack table. She would come running up with buckets of money flaunting her skills.
As we strolled through the casino one afternoon, she asked me for a quarter and I did what any good sister would do. So the quarter changed hands and into the slot it went. There it was, that secret talent. She won the $500 jackpot then turned to me and flipped the quarter back into my hand and said ”thanks for letting me borrow that quarter”.
1 tbsp olive oil
1/2 cup onion, chopped
1 celery stalk, chopped
1 carrot, diced
2 cloves garlic, minced
2 15 oz. cans black beans, pureed
2 15 oz. cans black beans, rinsed and drained
1/4 cup salsa, good quality
1/4 tsp cayenne pepper
1 tsp cumin
pepper to taste
32 oz low-sodium chicken broth
Heat oil over medium-high heat in a large soup pot. Saute onions, carrots and celery for 5 minutes or until tender. Add garlic and cook for a minute more.
Reduce heat and add pureed black beans and whole black beans. Stir in spices and combine well with bean mixture. Add in chicken broth, stir well. Simmer for 30 minutes before serving.
3 tbsp 0% Fage greek yogurt
2 tbsp light sour cream
1 chipotle pepper, in adobo sauce
Put ingredients in a blender or food processor and blend until smooth. Chill before serving.
Serve soup with a scoop of brown rice, a drizzle of chipotle cream and chopped cilanto.
This soup gets better with age. I usually make it a day ahead, store in fridge and then reheat before serving.