On Sundays, I love making huge pots of hearty soups to have for lunch throughout the week. Having this food stockpiled feels like a secret arsenal, a little extra something for a healthy midday energy burst. And many soups actually improve after sitting in the refrigerator for a couple days as the different flavors have a chance to meld together. This black bean soup is simple but delicious, meaning that even on my lazier Sundays, it’s an easy option to give me a head start for the week. I nearly always have all these ingredients on hand in my kitchen, too, so this is a good recipe for when I’ve gone a little too long without grabbing fresh groceries. Chipotle peppers in adobo sauce are a staple in my kitchen; their smoky spiciness adds a welcome depth to many dishes, and this soup is no exception. I usually like to top off my bowl with cilantro and sour cream, but there’s a lot of room for topping variety (which can also help prevent this soup from feeling boring by the time Friday rolls around). Green onions, grated cheese, diced avocado, or even a fried egg can perch atop this tasty soup.



Chipotle Black Bean Soup

Yield: 4 – 6 servings

Ingredients:

1 Tbsp olive oil *

* 1 large onion, diced

4 – 5 cloves garlic, minced

1 chipotle pepper, minced

1 tsp adobo sauce (from chipotle peppers can) **

** 1 1/2 Tbsp chili powder

1 1/2 Tbsp ground cumin

1 Tbsp oregano

2 large (28 – 32 ounce) cans black beans, drained and rinsed

1 large (28 – 32 ounce) can diced tomatoes

2 – 3 cups stock ***

*** juice from 1 lime

1/4 cup cilantro, finely chopped

salt and pepper, to taste

*Or my usual favorite, bacon fat.

**Omit for a less spicy soup.

***Adjust amount based on how thick you want your finished soup to be.

Method:

