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Sunday Slow Cooker: Chipotle Black Bean Soup

This weekend, I'm hosting a book club in my home, and a few of the attendees are vegetarians. I was torn about what to make for them, but I think I've been sold by this luscious black bean soup. It's tinged with the smoky aromas of chipotle peppers and cumin, and I'm excited that I won't have to worry about frantically making it before the event, since my slow cooker's got it covered! To make this your next meal,

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Chipotle Black Bean Soup

Chipotle Black Bean Soup

Chipotle Black Bean Soup

Ingredients

  1. 1 tablespoon olive oil
  2. 2 medium-size red onions, chopped
  3. 1 medium-size red bell pepper, chopped
  4. 1 medium-size green bell pepper, chopped
  5. 4 garlic cloves, minced
  6. 4 teaspoons ground cumin
  7. 1 16-ounce package dried black beans
  8. 1 tablespoon chopped canned chipotle chiles (adobo in Latin markets)
  9. 7 cups hot water
  10. 2 tablespoons fresh lime juice
  11. 2 teaspoons coarse kosher salt
  12. 1/4 teaspoon ground black pepper
  13. 1 cup plain nonfat yogurt
  14. 1/2 cup chopped seeded plum tomatoes
  15. 1/4 cup chopped fresh cilantro

Directions

  1. Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute.
  2. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours.
  3. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker.
  4. Stir in lime juice, salt, and pepper. Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.

Serves 6 as a main course.

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