Smoky Chipotle Black Bean Soup Recipe with Lime and Cilantro

Ingredients

• 2 tablespoons olive oil (or water/broth for oil-free)
• 1 yellow onion, peeled and diced
• 4 stalks celery, diced
• 3 cloves garlic, peeled and minced
• 2–4 canned chipotle peppers in adobo, diced (adjust to taste)
• 1–3 tablespoons adobo sauce (start small if you prefer mild)
• Sea salt and black pepper, to taste
• 2 (15-ounce) cans black beans, drained and divided
• 4 cups (32 ounces) vegetable broth, divided

Stovetop Instructions

1. In a dutch oven or large pot over medium heat, warm the olive oil (or a splash of broth). Sauté the onion, celery and garlic until translucent and softened, about 5–7 minutes.
2. Add the diced chipotle peppers, adobo sauce, salt and pepper. Stir and cook for another 1–2 minutes to bloom the flavors.
3. In a blender, combine one can of drained black beans with about 1 cup of the vegetable broth. Blend until completely smooth.
4. Return the blended bean mixture to the pot along with the remaining drained beans and the remaining vegetable broth. Stir to combine.
5. Bring the soup to a boil, then reduce heat and simmer, stirring occasionally, for 35–40 minutes to let flavors meld. Adjust salt and pepper to taste.
6. Remove from heat and serve hot. Garnish as desired — cherry tomatoes, a drizzle of cashew cream, fresh parsley or a spoonful of extra adobo sauce are all delicious.

Pressure Cooker Instructions

1. Use the sauté function to complete steps 1–2 from the stovetop method.
2. Once everything is combined and briefly sautéed, add the blended bean mixture, remaining beans and broth if not already added. Close and lock the lid.
3. Set to manual/high pressure for 20 minutes. Allow a natural release, then carefully remove the lid and adjust seasoning before serving.

Slow Cooker Instructions

1. Sauté the onion, celery and garlic in a pan or in a slow cooker with a sauté function, then add chipotles and adobo.
2. Transfer everything to the slow cooker (if you used a pan), add the blended beans, the remaining beans and broth.
3. Cover and cook on low for 4–5 hours, stirring occasionally. Add extra water or broth if the soup becomes too thick. Season and serve.

Serving Suggestions

This soup pairs well with crusty bread, a dollop of cashew cream or plain yogurt substitute, chopped fresh herbs, diced tomato, or a squeeze of lime. For a heartier meal, serve over rice or with a side of roasted vegetables.

Notes

Dietary: dairy-free, egg-free, soy-free, gluten-free, vegan. Adjust chipotle and adobo amounts to control heat. For a smoother soup, blend more of the beans; for more texture, blend less.

Nutrition (per serving, approximate)

Calories: 190 • Total Fat: 9 g • Saturated Fat: 1 g • Unsaturated Fat: 5 g • Cholesterol: 0 mg • Sodium: 565 mg • Carbohydrates: 17 g • Fiber: 8 g • Sugar: 2 g • Protein: 8 g