black bean soup with cumin, chipotle and lime

black bean soup with cumin, chipotle and lime

So you made a big pot of black beans from scratch and eating them plain is getting a bit old. Plus, there’s all that wonderful bean broth left over. What to do, what to do… Might I recommend this soup? In about 30 minutes, you’ll have a quick and easy meal for two on the table.

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Black Bean Soup with Cumin, Chipotle and Lime

(inspired by Smitten Kitchen)

Preparation Time: 5 minutes

Cooking Time: 25 minutes

Serves: 2 as a main course


  • 2 cups Bean Broth (from homemade black beans)
  • 2 cups drained, cooked Black Beans, divided
  • 1 tablespoon (14 grams) Olive Oil
  • 2 teaspoons (10 grams) Garlic, minced
  • 2 ounces (1/2 cup, from 1/2 medium) Yellow Onion, finely chopped
  • 1 dried Chipotle, stemmed
  • 1/2 teaspoon Whole Cumin Seed or 1/4 teaspoon Ground Cumin
  • 1/2 teaspoon Unsweetened Cocoa Powder
  • 1 cup Water
  • 1 tablespoon (14 grams, from 1/2 lime) Lime Juice
  • Kosher Salt, to taste

For Serving:
  • 2 tablespoons (30 grams) Sour Cream
  • Cilantro, chopped
  • Corn Tortillas or Tortilla Chips


If using hot bean broth and beans, chill both to room temperature or colder before proceeding. Purée bean broth with 1 cup of the cooked beans in a blender or food processor until smooth; set aside.

In a small pot (4 quart), warm olive oil over medium heat. Sauté garlic through cumin in the olive oil for a few minutes, until the garlic just begins to turn golden. Stir in cocoa powder and deglaze pan with water. Stir in puréed bean mixture and remaining cup of beans. Increase heat to high, bring mixture to a boil, then reduce heat to medium and cook for 15 minutes, stirring occasionally. Remove and discard chipotle, stir in lime juice, and season to taste with salt.

Divide soup between bowls, top each with sour cream and a sprinkle of cilantro. Serve immediately with corn tortillas or tortilla chips on the side for dipping.

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