Coach House Black Bean Soup

Dive into the rich, smoky flavors of Coach House Black Bean Soup, a hearty and satisfying recipe perfect for cozy evenings or meal prepping for the week. This wholesome dish begins with dried black beans, expertly simmered with a medley of sautéed aromatic vegetables like onion, carrot, and celery. Enhanced with the boldness of smoked paprika, ground cumin, and a touch of chipotle pepper in adobo sauce, each spoonful delivers a gentle heat and depth of flavor. A bright splash of fresh lime juice balances the earthy ingredients beautifully, while an optional garnish of cilantro, sour cream, and crunchy tortilla chips elevates the presentation. Naturally vegan and packed with protein, this black bean soup is both nourishing and delicious, making it a delightful choice for family dinners or casual gatherings.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1 pound dried black beans
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 large carrot, diced
• 2 pieces celery stalk, diced
• 4 pieces garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 piece chipotle pepper in adobo sauce, minced
• 6 cups vegetable broth
• 1 piece bay leaf
• 1 piece lime, juiced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons cilantro, chopped (optional, for garnish)
• 2 tablespoons sour cream (optional, for garnish)
• 1 cup tortilla chips (optional, for serving)

Directions

Step 1

Rinse and sort the dried black beans to remove any debris or damaged beans.

Step 2

Place the beans in a large bowl and cover with cold water. Let them soak overnight, or for at least 8 hours. Drain and rinse before cooking.

Step 3

Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Cook for 5-7 minutes until the vegetables are softened.

Step 4

Add the minced garlic, smoked paprika, ground cumin, and dried oregano. Stir well and cook for another 1-2 minutes until fragrant.

Step 5

Stir in the minced chipotle pepper and add the soaked and drained black beans to the pot.

Step 6

Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 90 minutes, stirring occasionally.

Step 7

Remove the bay leaf and use an immersion blender to partially blend the soup for a creamier texture. Alternatively, transfer 2 cups of the soup to a blender, puree, and return it to the pot.

Step 8

Stir in the lime juice, salt, and black pepper. Adjust seasoning to taste.

Step 9

Serve hot, garnished with chopped cilantro, a dollop of sour cream, and tortilla chips if desired.

Nutrition Facts

Serving size	(2696.1g)

Amount per serving	% Daily Value*
Calories	2213.8

Total Fat 78.8g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 8.0g
Cholesterol 15mg	0%
Sodium 7772.2mg	0%
Total Carbohydrate 313.9g	0%
Dietary Fiber 73.0g	0%
Total Sugars 40.1g
Protein 81.1g	0%

Vitamin D 0IU	0%
Calcium 714.6mg	0%
Iron 22.2mg	0%
Potassium 6040.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.0%

Protein: 14.2%

Carbs: 54.8%