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Southwest Black Bean Soup

Southwest Black Bean Soup recipe image
This Southwest Black Bean Soup is a robust, satisfying meal that combines the earthy depth of dried black beans with the smoky richness of chipotle peppers and savory ham. It is a perfect dish for chilly evenings, offering a thick, creamy texture without the need for dairy. The blend of cumin, oregano, and fresh cilantro creates an aromatic profile that is both spicy and herbaceous. Ideal for meal prep, this soup tastes even better the next day as the flavors meld together.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 415.7
Description
This Southwest Black Bean Soup is a robust, satisfying meal that combines the earthy depth of dried black beans with the smoky richness of chipotle peppers and savory ham. It is a perfect dish for chilly evenings, offering a thick, creamy texture without the need for dairy. The blend of cumin, oregano, and fresh cilantro creates an aromatic profile that is both spicy and herbaceous. Ideal for meal prep, this soup tastes even better the next day as the flavors meld together.
Ingredients
  • Onion; Chopped, 1 Large
  • Clove Garlic; Finely Chopped
  • Vegetable Oil
  • Black Beans; Dried
  • Ham; Smoked, Cooked, Cubed
  • Chicken Broth
  • Red Chiles; Ground
  • Cilantro; Fresh, Snipped
  • Oregano Leaves; Dried
  • Cumin; Ground
  • Tomatoes; Whole, 28 oz
  • Chipotle Chile
Directions
  1. 1
    Rinse and sort 1 lb dried black beans, removing any stones or debris.
  2. 2
    Place beans in a large pot, cover with water by 2 inches, and bring to a boil.
  3. 3
    Boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour to soak.
  4. 4
    Drain soaked beans and return to the pot with 6 cups of chicken broth.
  5. 5
    Heat 2 tablespoons of vegetable oil in a separate large skillet over medium heat.
  6. 6
    Add 1 chopped large onion and 4 cloves finely chopped garlic; sauté until softened and translucent.
  7. 7
    Add 2 cups of cubed smoked ham to the skillet and cook until lightly browned.
  8. 8
    Stir in 2 tablespoons ground red chiles, 1 tablespoon dried oregano, and 2 teaspoons ground cumin; cook for 1 minute until fragrant.
  9. 9
    Transfer the onion, ham, and spice mixture into the pot with the beans and broth.
  10. 10
    Add one 28-ounce can of undrained whole tomatoes and 1 chipotle chile (minced or whole).
  11. 11
    Bring the soup to a boil over high heat, skimming off any foam that rises to the top.
  12. 12
    Reduce heat to low, cover, and simmer for 1 to 1.5 hours until beans are tender.
  13. 13
    Use a potato masher or immersion blender to partially blend the soup for a thicker consistency.
  14. 14
    Season with salt and pepper to taste, adjusting for the saltiness of the ham and broth.
  15. 15
    Stir in 2 tablespoons of fresh snipped cilantro just before serving.

Nutrition Facts

Servings 6 cups

Amount Per Serving
Calories 415.7kcal
% Daily Value *
Total Fat 14.4g23%
Saturated Fat 2.9g15%
Cholesterol 63.6mg22%
Sodium 1610.6mg68%
Total Carbohydrate 36.8g13%
Dietary Fiber 11.0g44%
Sugars 22.0g
Protein 38.9g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/southwest-black-bean-soup-2/