Smoky Black Bean Soup

This Smoky Black Bean Soup is perfect for a busy weeknight meal. Pair it with a salad, and you have dinner for two.

The recipe for this black bean soup generously serves two, but it can easily be doubled or tripled to feed an entire family.

This month, the Soup Saturday Swappers are sharing recipes for quick weeknight soups. This time of year is always busy, with the kids going back to school, and with the holidays coming (eek!). When you need to get dinner on the table in a hurry, a hearty bowl of soup that is easy to throw together is the perfect solution.

This black bean soup gets its smoky flavor from a little bit of the sauce from chipotle chiles in adobo. I always keep a few cans in the pantry to add flavor to sauces and dishes. It's also wonderful added to ketchup. You can also substitute chipotle chile powder.

This smoky black bean soup is delicious, filling, and ready to serve in just 20 minutes.

Soup Saturday Swappers was started by Wendy of A Day in the Life on the Farm. Each month, we share soup recipes based on a theme. This month's theme, Quick Weeknight Soups, was chosen by Amy of Amy's Cooking Adventures.

After the recipe, be sure to check out the rest of the recipes. You can't have too many quick and easy recipes, right?

Smoky Black Bean Soup Recipe

Ingredients

• 1 1/2 teaspoon olive oil
• 1 small onion, chopped
• 1 jalapeño, finely diced
• 2 tablespoons tomato paste
• 1 tablespoon sauce from canned chipotles in adobo, or 1 teaspoon chipotle chile powder
• 3 cloves garlic, minced
• 3/4 teaspoon ground cumin
• 1 15 ounce can black beans (do not drain or rinse)
• 1 cup chicken, beef, or vegetable stock
• 2 scallions, sliced
• 1/4 cup chopped cilantro, plus more for garnish
• Sour cream, for garnish
• Smoked paprika, for garnish

Instructions

1. Heat the oil in a large saucepan over medium. Add the onion and jalapeño and cook for about 5 minutes, until the onion is translucent.
2. Add the tomato paste and chipotle sauce, and stir to combine. Add the garlic and cook for another 30 seconds. Add the cumin, black beans, and the stock. Bring to a simmer and let cook, stirring occasionally, for about 10 minutes.
3. Add the scallions and cilantro and divide the soup between two bowls. Garnish with sour cream, cilantro, and smoked paprika. Serve.

Yield: 2 servings

Recipe adapted from the wonderful cookbook Comfort and Joy: Cooking for Two, Small Batch Meals for Every Occasion by Christina Lane. I highly recommend this cookbook.

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