Black Bean Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty and flavorful black bean soup with warm spices and chipotle heat. Can be made in a slow cooker or pressure cooker for convenience.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 6- 2 tablespoons olive oil
- 2 medium yellow onions (diced, 1-1/2 cups)
- 1 red pepper (diced, 1 cup)
- 3 to 4 medium carrots (diced, 1-1/2 cups)
- 2 tablespoons minced garlic (6 cloves)
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- Salt and pepper
- 1 (16-ounce) bag dried black beans
- 8 cups chicken stock (or vegetable stock, or broth, like Swanson)
- 2 heaping tablespoons chipotle peppers in adobo sauce (measure the peppers and surrounding sauce, see note 2)
- 1 bay leaf
- 2 tablespoons fresh lime juice
- Toppings as desired (see note 3)
- Tortilla chips (or tortilla strips, for serving, optional)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 716mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1781mg
- Calcium
- 188mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 716MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.