1

Smoky Black-Bean Soup

Total Time
24 min
Prep
10 min
Cook
14 min
Serves
6
Difficulty
Easy
Canadian bacon and chipotle chile pepper (smoked jalapeño pepper) give this hearty soup its wonderful smoky taste.
Ingredients

canned black beans

46½ oz

uncooked Canadian bacon

¼ 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 medium clove(s), minced

ground cumin

1 tsp

spiced 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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