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Smoky black bean soup

1
Points® value
Total Time
24 min
Prep
10 min
Cook
14 min
Serves
6
Difficulty
Easy
Put a little kick in your step with this delightful upgrade to a family favorite! Completely satisfying and ready in under 30 minutes, this black bean soup gets its smoky flavor from Canadian bacon and chipotle chile peppers, also known as smoked jalapeño peppers. The familiar hearty texture of the soup is achieved by pureeing a portion of the soup before it is ladled into bowls. Nice and thick with some texture from the remaining whole beans, this soup pairs well with some cubed jicama topped with a little cayenne pepper and a lot of lime juice for a fully Mexican-inspired meal. Regulate the heat in this soup with the amount of chipotle pepper mix you use. You can also put additional mix at the table for folks who want more heat to add to their own bowl.

Ingredients

Canned black beans

46½ oz

Uncooked Canadian bacon

¼ pound(s), trimmed of all visible fat and chopped

Onion

1 medium, chopped

Green bell pepper

1 medium, seeded and chopped

Red bell pepper

1 medium, seeded and chopped

Garlic

3 clove(s), minced

Ground cumin

1 tsp

Dried seasoning mix

½ tsp, chipotle variety, to taste

Reduced sodium chicken broth

4 cup(s)

Table salt

¼ tsp

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

Some of the beans are pureed to thicken the soup, but if you like your soup a little thicker, add more beans to the blender. Garnish each serving with a sprinkling of finely chopped onion if you like.

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