We’re Cooking: Black Bean Soup

We had some of the delicious avocado cream and cilantro oil from our cooking adventure last weekend so I decided to make a soup that could utilize the two condiments, adding a delicious pop of flavor to each bite. Gary loves black bean soup, so here is my take on one….and note, this one is spicy.


Black Bean Soup with Avocado Wasabi Cream and Cilantro Oil
2 tablespoons olive oil
3 15 oz cans black beans, drained and rinsed well
1 red onion, chopped
3 cloves garlic, chopped
2 carrots, chopped
3 whole chipotle in adobo sauce, with about a tablespoon of the adobo sauce
2 teaspoons ground cumin
1 teaspoon cinammon
1 teaspoon garam masala
3 cups chicken stock
2 tablespoons fresh chopped cilantro
1/2 cup tomato juice
1 tablespoon Worcestershire sauce
Salt and pepper
Cilantro Oil
Avocado Wasabi Cream

Heat the oil in a large soup pot over medium heat. Add the onions and carrots, stirring to coat with the oil.  Cook for about 5 minutes to start them softening.  Add the garlic and chipotle with adobo sauce and season generously with salt and pepper.   Cook for another 5 minutes.  Add the beans, dried spices, Worchestershire and tomato juice, stirring to incorporate the flavors.  Cook for about 3 minutes, then add the chicken stock and cilantro, bring to a boil then simmer for 20 minutes.  After the soup has simmered and the flavors have married well use a food processor or immersion blender and pulse the soup until smooth.  Simmer until ready to serve. When ready to serve ladle a heaping spoonful into a bowl, top with a drizzle of avocado wasabi cream and the cilantro oil.

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