Smoky Black Bean Bisque
Per Chef Del: I’m never afraid to take one recipe and find a few uses for it. This soup is a good example of that. It’s great as is or served with a few fresh garnishes, as a topping for baked potatoes, or as a gravy for veggies and rice.
Ingredients
- 1 small yellow onion diced small
- 2 cloves garlic minced
- 2 teaspoons cumin seeds toasted and ground
- 2 teaspoons minced fresh oregano
- 3 chipotle peppers in adobo sauce
- 4 cups cooked black beans
- 2 ½ to 3 cups vegetable stock
- Sea salt to taste
- 1 lime quartered (garnish)
- 1 cup finely chopped fresh cilantro garnish
- 1 small red onion diced small (garnish)
Instructions
- Saute the yellow onion in a stockpot over medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking. Add the garlic, cumin, and oregano, and cook for another minute. Add the chipotles, black beans, and vegetable stock, and bring to a boil over high heat.
- Decrease the heat to medium and cook the soup, covered, for 20 minutes. Season with salt and puree the soup in batches in a blender. Return the pureed soup to a pot and keep warm. Serve garnished with the lime wedges, cilantro, and red onion.
Tried this recipe?Let us know how it was!