Smoky Chipotle Black Bean Soup

With cold temperatures and wet weather throughout the country today, I thought it was the perfect time to share a warm and comforting soup.
Black beans provide a great source of protein and fiber, and the chipotle adds a nice smoky spice that warms you from within.  I served this soup for a client dinner party over the weekend and it was a big hit amongst the mostly meat eating group. The whole pieces of bean and veggies, mixed with a smooth puree creates a pleasing variant in texture and the heartiness and smokiness is reminiscent of a "meaty" flavor so it works well across a broad range of palettes. Also, it's really easy to pull together if you need a satisfying meal quickly!

Me in action garnishing soup. 

Smoky Chipotle Black Bean Soup 

Ingredients
1 Cup dried black beans, soaked overnight  (or 2 cans)

1-inch piece of kombu sea vegetable, or 2 bay leaves
1 Tablespoon olive oil
1 small red onion, diced
2 carrots, diced
4 garlic cloves, minced
1 Tablespoon ground cumin
2 chipotle chiles in adobo sauce (or more for a spicier soup)
4 Cups water or vegetable stock, or more for thinner consistency
1/4 teaspoon ground black pepper

Optional Garnish

Sour Cream (I create a homemade cashew sour cream)
1 small red bell pepper, small dice
1 small green or yellow bell pepper, small dice

Cilantro

Directions 

1. Drain and rinse beans.  If using dried beans, add to a medium size soup pot and cover with 2 to 3 inches of water along with bay leaves or kombu (these help to make the beans more digestible). Bring to a boil over high heat, reduce to low, partially cover the the pot and simmer for about 30 to 40 minutes, until beans are tender. Skip to step 2 if using canned beans. 

2. When beans are done cooking, drain.  Divide the beans, setting 1/3 aside and putting 2/3 of them into a blender or food processor with 2 cups of the water or stock, and the chipotle chilis. Blend until smooth and set aside. 

3. Using the same pot you cooked the beans in, heat olive oil over medium heat. Add onions and carrots and sauté until they start to brown, about 5 to 8 minutes. Add garlic and cumin and saute an additional minute, until fragrant. 

4. Add whole and pureed beans to the pot, along with remaining water or stock. Cover and cook on medium-low until soup is heated through and veggies are tender, about 15 minutes, stirring occasionally.  Ladle into bowls and garnish with a dollop sour cream, bell peppers and cilantro. 

Soup garnished and ready to be served!

Serves 6-8, depending on portion size.