Smoky Black-Bean Soup
- Total Time
Canadian bacon and chipotle chile pepper (smoked jalapeño pepper) give this hearty soup its wonderful smoky taste.
canned black beans46 ½ oz
uncooked Canadian bacon¼ pound(s), trimmed of all visible fat and chopped
uncooked onion(s)1 medium, chopped
green pepper(s)1 medium, seeded and chopped
sweet red pepper(s)1 medium, seeded and chopped
garlic clove(s)3 clove(s), medium, minced
ground cumin1 tsp
spiced seasoning mix½ tsp, chipotle variety, to taste
reduced-sodium chicken broth4 cup(s)
table salt¼ tsp
- Place 2 cans of the black beans in a colander; rinse and drain. Transfer the beans to a bowl and stir in the remaining can of beans.
- Spray a large saucepan with canola oil nonstick spray and set over medium-high heat. Add the bacon and cook, stirring occasionally, until browned, 3–4 minutes. Add the onion, bell peppers, and garlic; cook, stirring occasionally, until the vegetables are softened and lightly browned, 6–7 minutes. Add the cumin and chile pepper; cook, stirring constantly, until fragrant, about 30 seconds. Add the beans and broth; bring to a boil. Reduce the heat and simmer until slightly thickened, about 30 minutes.
- Remove the saucepan from the heat; let cool about 10 minutes. Pour 4 cups of the soup into a blender or food processor and puree. Return the pureed soup to the saucepan and stir in the salt. Cook, stirring occasionally, over medium-high heat until heated through, about 2 minutes. Yields 1 1/3 cups per serving.