This black bean soup is a one pot, easy dish that can be made in advance of when you want it. It stores well frozen and can easily be reheated.
The beans are cooked from dry so that the liquid they are cooked in becomes the flavorful broth of the soup. This also reduces the amount of water we need to add later. Cooking beans from dry is a technique that allows you to buy in bulk and reduce packaging waste.
If you buy canned beans, don’t toss the liquid! Did you know the residual liquid (aquafaba) has many upcycled food uses?
1 onion, diced
3 carrots, diced
3 celery stalks, diced (save the tops!)
3-5 cloves garlic
2 tablespoons olive oil
1 chipotle in adobo plus 2 tablespoons chipotle liquid
1 lb dried black beans
8 cups water or stock
1 teaspoon oregano
3 tablespoons cup lime juice, about 1 lime
2 teaspoons salt, plus more to taste
Mexican Street Corn Puffs
Celery Tops, chopped
Greek yogurt or sourcream (optional)
1) Heat oil in a large pot or dutch oven. Add onion, carrots, and celery. Cook for 8-10 minutes until soft and onion translucent.
2) Add chipotle, chipotle liquid, and oregano. Add water (or stock) and dry black beans. Bring to a boil, reduce to simmer and cook on low for 1-1 ½ hours until beans are soft but still hold their form.
Optional: for a slightly creamier soup, add ~⅓ of the soup to a blender and blend until smooth. Add back into the unblended beans and mix.
3) Add celery tops, lime juice, and salt to taste.
4) Serve with ReGrained Mexican Street Corn Puffs and your choice of other toppings!