Inspiration: I’ve seen a lot of recipes for various kinds of black bean soup floating around the internet lately. While trying to plan a week of lighter suppers to counteract my love of beer, wine, cheese, etc., etc., I decided that a black bean soup would be perfect. And it just so happened that I served this on the first day of fall, too, which was nice.
What we Loved: I chose this particular black bean soup recipe because it had so many ingredients in it that B and I both adore. Black beans, roasted red peppers, chiles in adobo sauce, a heaping cup of cilantro. I had high hopes for this recipe, and it really didn’t dissapoint. While B was eating, he said that it would have to be a repeat recipe in our household for sure. That’s always a good thing! The flavor combination is really just amazing, with a nice smoky flavor from the adobo sauce and the roasted peppers and a great freshness from the cilantro. The soup turned out really thick and creamy, too, and it was also very spicy, which we loved. I really enjoyed this soup topped with plenty of avocado and green onions.
Helpful Hints: Because of the chile in adobo, this soup is very spicy. If you don’t like much spice, I would consider adding just a bit of the adobo sauce to keep the nice, smoky flavor, or maybe just a small amount of the pepper. I added one chile and some sauce for a super spicy soup. The soup in the original recipe was topped with sour cream, which I omitted because I needed to use up some vegetables instead, but next time I would definitely serve this with sour cream! The nice chill of the sour cream would really pair wonderfully with that spicy heat.
Roasted Red Pepper and Black Bean Soup
Source: A Good Appetite
I changed a few things around in this recipe, using canned beans and using cilantro instead of parsley. Here’s the recipe as I made it.
2 cans black beans, drained and rinsed
Extra virgin olive oil
1 cup vidalia onion, chopped
2 cloves garlic, chopped
2 red peppers, roasted, stems and seeds removed, and chopped
1 chipotle pepper in adobo sauce, chopped
1/2 tablespoon dried oregano
1 cup fresh cilantro
2 cups chicken broth (or vegetable broth to keep this vegetarian)
1. Heat a drizzle of olive oil over medium heat in a pot. Add the onion, and cook until tender, approximately 5 minutes. Add the garlic, and continue to cook for an additional minute.
2. Stir in the red peppers, chipotle, oregano, cilantro, and a big pinch fo salt. Cook for approximately 5 minutes, stirring occasionally. Add the chicken broth and one can of black beans, and stir to combine.
3. Pour the soup into a food processor, and process until very smooth. I let my food processor run for several minutes to achieve the right consistency. Alternatively, use an immersion blender.
4. Return the soup to the pot. Add the remaining can of beans. Cover, and reduce the heat to low. Simmer for approximately 15 minutes and serve. Top with sour cream, yogurt, avocado, green onions, or any other desired toppings.
What an amazing soup! The roasted red peppers would add a ton of flavour and the black beans would make it nice and creamy.
Good call with switching cilantro for parsley. This whole thing sounds really good!
Hi! I just found your blog – loving all your wonderful recipes!! This soup sounds great, both my husband and I will LOVE this I just know it!! Wanted to mention that if you have an immersible blender (like one of those braun stick blenders), they work AMAZING with soups like this! Made my first butternut squash bisque (also used the chipotles in adobo sauce in that recipe – it was to die for!) in September and someone suggested the immersible blender to me and boy was I glad they did! Thanks again for your great recipes!
My apologies…I am copying down the recipe and now notice you actually do suggest the immersion blender, so you are already in the know. Silly me! Anyway, cannot wait to make this tomorrow night!
Thanks for your nice comments, Julie! I would love to get an immersion blender one of these days!! I just know that it’d be so much easier for soups like this. I hope you like the soup if you do try it out!
I’m making this soup this afternoon. I was thinking about adding a can of Roma tomatos as well to give it a little extra sweetness. I was going to top it with some avocado creme as well (avocado whipped with sour cream with some cilantro and lime). I’ll see how it turns out.
really enjoyed this soup – modified it of course (isn’t that what we cooks love to do?), thanks for the concept! – Linda http://www.everydayprimate.org
Oh good, I’m so glad that you enjoyed it!