smoky black bean soup
(1 rating)
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I've hidden zucchini in this recipe to use up part of the huge amounts of zuchini from my garden. The chipolte in adobo adds a smoky flavor and a little heat.
(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
45 Min
Ingredients For smoky black bean soup
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1onion, chopped
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1/2bell pepper, chopped (red or green)
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2cloves garlic, chopped
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2 Tbspolive oil
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1 can15 oz. black beans, drained & rinsed
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1russet potato, skin on, chopped
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1large zucchini, chopped
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3 cchicken broth (more or less)
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2 tspchii in adobo sauce
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salt & pepper to taste
How To Make smoky black bean soup
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1Heat olive oil in pan, add onion, garlic and bell pepper and dash salt. Cook 5 minutes
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2Add zucchini and potato and saute 10 minutes.
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3Add chicken stock, half the can of beans, chili in adobo sauce and dash of black pepper.
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4Cook covered, until potatoes are done, about 15 minutes.
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5When the potatoes are completely tender, puree in batches in blender and pour in soup pan, adding more stock if needed.
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6Add remaining beans and heat through.
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7Optional: Top each serving with a dollop of sour cream and a sprinkle of fresh cilantro.
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