Chipotle Black Bean Soup is a beautiful way to warm everyone up on cool, autumn days, filling tummies with a healthy and delicious meal that only takes about 45 minutes to cook!
And since today is Halloween, this dark colored soup would be perfect to serve as part of your dinner or for lunch over the weekend! Using the Instant Pot will have this on the table in about 2 hours (including the soaking time)! It is much quicker if you use canned beans and will be ready in a snap.
I love soups. They are full of flavor and nutrients, easy to digest, and when thick, quite filling. When you hear the word vegetarian you may think of a plate of boring vegetables, but this soup is about as far from boring as you can get!
If you haven’t used an electric pressure cooker, like an Instant Pot, you will be amazed how quickly foods cook. Things that take hours in a Dutch oven are done in a matter of minutes. It really is amazing for pot roasts, large chunks of meat, legumes, and beans like today’s soup recipe.
This recipe is from the cookbook Sara and I wrote, The Gluten Free Instant Pot Cookbook. It is filled with over 100 amazing recipes that cover a huge range. There is something for everyone and it is great for both beginners and those who have been using a pressure cooker for a while.
I had so much fun writing the soup chapter that I didn’t want it to end! Soups are really easy to make and have all the flavor of something that has simmered on the stove for hours. It really is remarkable.
Have you ever tried chipotle chiles? They are smoked jalapeno peppers, typically found dried or in adobo sauce. Adobo sauce is a combination of vinegar, herbs and spices, and is often used in Mexican cooking. If you are using dried chiles, you will need to reconstitute them in boiling water for about 15 minutes, then remove the stem and seeds, and finely chop them. If you just wanted the smoky flavor without the heat, you can use smoked paprika instead.
When you are working with dried beans, be very careful to check for small stones or bits of rock. It is common to find some in nearly every batch. Spread the beans out on a baking sheet with sides, which will contain them. Working in sections, sort through all of the beans, discarding any debris and pebbles you find.
This is an easy soup to make, just assemble your ingredients and sauté the vegetables, chiles and seasonings as directed. Then add the rest of the ingredients. Instead of simmering this for a couple of hours, it’s only going to take about 40 minutes to sauté the vegetables and cook the beans to blend the flavors. And I like my soup smooth, so I use my immersion blender just before serving to puree it.
When pureeing hot soups in a blender, never fill more than halfway and be sure to leave the lid slightly ajar to release the steam! I always use a towel to hold the slightly open lid in place to protect me if it decides to escape from the blender! An immersion blender doesn’t have this challenge and handles even the chunkiest soups with ease – it is my preferred method of blending/pureeing and much easier to clean!
Cilantro adds flavor and freshness to the soup. The simplest way to prep cilantro, is to hold the bunch by the stems and run a knife along the outside of the bunch cutting away from your hand, shearing off the leaves and soft stems. Add as much as you like and pass some at the table in case someone wants to add more. If you hate cilantro, you can use Italian parsley instead. It needs to be chopped slightly before adding because it is much more coarse.
This Chipotle Black Bean Soup is wonderful as a starter before a main course, a light lunch, or part of your favorite brunch or shower menu. You could use less stock and turn it into a dip.
When I was young, cooking and baking gave me a such a sense of accomplishment and pride, beginning a lifelong passion for food and its preparation, especially when I share it with others! This is a terrific recipe for your young ones to help with. They will especially like the pureeing step!
I hope you love it as much as the Artist and I do. It is great for the holidays, game days, chilly days, and more. We will be enjoying steaming hot bowls of this beautiful soup during the football games this weekend. Go Niners!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Chipotle Black Bean Soup:
- Soup: dried black beans, olive oil, onion, red bell pepper, celery, garlic, oregano, cumin, salt, pepper, chipotle en adobo sauce, vegetable broth or water, fresh lime juice
- Optional Garnishes: sour cream, cilantro or parsley, green onions, tomatoes, jalapeno pepper, lime wedges, tortilla chips, etc.
PRO Tip:
The easiest way to collect cilantro leaves, is to hold the bunch by the stems and run a knife along the outside of the bunch, shearing off the leaves and soft stems. Add as much as you like to your own bowl and pass more at the table in case someone wants some too. If you hate cilantro, you can use Italian parsley instead.
PRO Tip:
When you are working with dried beans, be very careful to check for small stones or bits of rock and straw. It is common to find some in nearly every batch. Spread the beans out on a baking sheet with sides, which will contain them. Working in sections, sort through all of the beans, discarding any debris you find.
How to make Chipotle Black Bean Soup:
- Carefully sort the beans discarding any pebbles or debris. Pour them onto a baking sheet with sides and work through a little at a time. Rinse well and drain. Pour into a large bowl and cover with fresh water. Cover and let sit on the counter overnight. Next day drain the beans and rinse in fresh water, then drain again.
- Press the Sauté button on your Instant Pot. Sauté the onions, bell peppers, and celery in hot oil. Once softened stir in the garlic, oregano, cumin, salt, pepper, and chopped chipotles. Stir to coat the vegetables. Add 1 cup of the stock and scrape the bottom of the pot well. Add remaining stock and the soaked and drained beans; stir thoroughly. Press Cancel.
- Close and lock the lid with the release handle in the sealing position. Cook on high pressure for 12 minutes. Leave it to naturally release for 15 minutes, then vent the remaining steam. Carefully open the lid and remove the bay leaf and discard.
- Use an immersion blender to puree the soup. You can make it as chunky as you like or puree thoroughly for a silky soup. Stir in the lime juice, taste and adjust the seasonings as needed. Add more broth or water if it is too spicy. Ladle into bowls and top with your desired garnishes. Serve immediately.
PRO Tip:
When pureeing hot soups in a blender, never fill more than half full, and be sure to leave the lid slightly ajar to release the steam! I always use a towel to hold the cover in place on the slightly open lid to protect me if it decides to escape from the blender! An immersion blender doesn’t have this challenge and handles even the chunkiest soups with ease. I much prefer to use the immersion blender and get amazing pureed soups and sauces with it.
PRO Tip:
If you want a bolder, spicier soup, you can add a tablespoon or two of the adobo sauce the chipotle peppers come in. It is bright and spicy and adds even more complexity to your soup! You can add it after you’ve pureed the mixture, added the lime juice, and tasted and adjusted the seasonings. If it needs a little something more, try the adobo sauce, it is amazing!
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Kitchen scale
- Citrus reamer
- Mixing bowls
- Instant Pot
- Immersion blender or regular blender
Gluten-Free Tips:
Be sure the stock or broth you buy and any other prepared ingredients are gluten free. If you have any questions, contact the manufacturer.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Chipotle Black Bean Soup-Instant Pot (GF)
Chipotle Black Bean Soup is a beautiful way to warm everyone up on cool, autumn days, filling tummies with a healthy and delicious meal that only takes about 45 minutes to cook after soaking! This recipe is gluten-free, dairy-free, vegetarian, vegan, soy-free, nut-free, and egg-free.
Ingredients
Soup
- 1 lb (16 oz; 454g) dried black beans, picked over, pebbles and debris discarded, soaked overnight, drained and rinsed well (see Note*)
- 2 tbsp organic olive oil
- 1 large onion, finely chopped
- 1 large red bell pepper, finely chopped
- 2 carrots, finely chopped
- 3 stalks celery, finely chopped
- 1 clove garlic, minced
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1-1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 to 2 chipotle peppers in adobo sauce, chopped and seeds discarded (use less for less heat; add another one for a spicier soup) or 2 tsp chipotle powder
- 5 cups (1135g) gluten-free vegetable broth or water
- Juice of about 1 fresh lime**
Optional Garnishes
- Sour cream (leave off for dairy-free or use vegan sour cream)
- Fresh cilantro leaves
- Shredded cheese
- Chopped green onions
- Chopped ripe tomatoes
- Fresh lime slices
Instructions
When you are finished sorting the beans (discarding any pebbles or debris), rinse well in a colander and drain. Place in a large bowl and cover with fresh water. Cover and set aside on the counter overnight. (See first Note* if you forgot this step.) The next day, drain the beans, and rinse in fresh water, draining again before using.
Press the Sauté button on your electric pressure cooker. Add the oil to the inner pot and when hot, add the onions, bell peppers, and celery. Cook, stirring often, until the vegetables have softened, about 4 minutes. Add the garlic, oregano, cumin, salt, pepper, and chopped chipotles en adobo. (It is ok for the sauce to stay on the peppers.) Stir to evenly coat all the vegetables with the seasonings. Add 1 cup of the stock, scraping the bottom of the pot well to release any browned bits. Pour in the remaining broth and the drained black beans; stir well. Press Cancel. Be sure all the beans are beneath the level of the liquid.
Close and lock the lid, making sure the steam release handle is in the Sealing position. Press Manual and cook on high pressure for 12 minutes.
When the soup is finished, leave it alone and let it release naturally for 15 minutes, then turn the steam release handle to Venting, releasing any remaining steam and pressure. When the pin drops, unlock the lid and open it carefully.
Use an immersion blender or regular blender to puree the soup. You can leave some of the beans whole for a chunkier texture or puree until completely smooth. Stir in the fresh lime juice**. Taste and adjust seasonings. If it is too spicy for you, add more vegetable broth or water. If you want more heat you can add some of the adobo sauce from the peppers or use a bit of chipotle powder. Have fun!
Ladle into serving bowls and top with your desired garnishes. Serve immediately.
Recipe found at www.theheritagecook.com
Notes
This recipe is gluten-free, dairy-free, vegetarian, vegan, soy-free, nut-free, and egg-free.
* Shortcut! If you forgot to soak the beans overnight, don't worry, you can still make the soup. Place the sorted dry beans in a large pot and add enough water to cover by 3-inches. Bring to a full boil and cook for 2 minutes. Remove from the heat, cover, and let rest for 1 hour. Drain, rinse, and cook as directed above.
** To get the most juice from citrus fruits, microwave them about 5 seconds and then roll each one under your palm, pressing down firmly as you roll it back and forth on the counter. This helps break the cell walls releasing more liquid. A wooden reamer gets all the juice out of the fruit!
If you do not have an Instant Pot or other electric pressure cooker, you can make this in a Dutch oven or other large saucepan. After soaking, rinsing, and draining, be sure there is enough stock to cover the beans completely and you need a tight lid to cook. Bring to a boil, reduce the heat to low, cover, and simmer 2 to 2-1/2 hours, stirring occasionally, until the beans are tender. If you are pureeing it completely, the beans will thicken it more. Taste and adjust seasonings as needed.
Be sure you use gluten-free ingredients if needed. Look for certification on the labels and if you have any questions, contact the manufacturer.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from our “Gluten-Free Instant Pot Cookbook” by Sara De Leeuw and Jane Bonacci
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 180Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 6mgSodium: 1126mgCarbohydrates: 25gFiber: 6gSugar: 10gProtein: 6g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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TheHeritageCook
Ha! I certainly hope they are the kind you would find in a bakery …
Bambi
Are those your buns in the header photo? I mean buns as in bakery items!!!!!!!!!!!!!