Coach House Black Bean Soup
Dive into the rich, smoky flavors of Coach House Black Bean Soup, a hearty and satisfying recipe perfect for cozy evenings or meal prepping for the week. This wholesome dish begins with dried black beans, expertly simmered with a medley of sautéed aromatic vegetables like onion, carrot, and celery. Enhanced with the boldness of smoked paprika, ground cumin, and a touch of chipotle pepper in adobo sauce, each spoonful delivers a gentle heat and depth of flavor. A bright splash of fresh lime juice balances the earthy ingredients beautifully, while an optional garnish of cilantro, sour cream, and crunchy tortilla chips elevates the presentation. Naturally vegan and packed with protein, this black bean soup is both nourishing and delicious, making it a delightful choice for family dinners or casual gatherings.
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Recipe Information
Ingredients
- 1 pound dried black beans
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large carrot, diced
- 2 pieces celery stalk, diced
- 4 pieces garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 piece chipotle pepper in adobo sauce, minced
- 6 cups vegetable broth
- 1 piece bay leaf
- 1 piece lime, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped (optional, for garnish)
- 2 tablespoons sour cream (optional, for garnish)
- 1 cup tortilla chips (optional, for serving)
Instructions
Rinse and sort the dried black beans to remove any debris or damaged beans.
Place the beans in a large bowl and cover with cold water. Let them soak overnight, or for at least 8 hours. Drain and rinse before cooking.
Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Cook for 5-7 minutes until the vegetables are softened.
Add the minced garlic, smoked paprika, ground cumin, and dried oregano. Stir well and cook for another 1-2 minutes until fragrant.
Stir in the minced chipotle pepper and add the soaked and drained black beans to the pot.
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 90 minutes, stirring occasionally.
Remove the bay leaf and use an immersion blender to partially blend the soup for a creamier texture. Alternatively, transfer 2 cups of the soup to a blender, puree, and return it to the pot.
Stir in the lime juice, salt, and black pepper. Adjust seasoning to taste.
Serve hot, garnished with chopped cilantro, a dollop of sour cream, and tortilla chips if desired.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 7772 mg | 338% | |
| Total Carbohydrate | 313.9 g | 114% | |
| Dietary Fiber | 73.0 g | 261% | |
| Total Sugars | 40.1 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 715 mg | 55% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 6041 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
