This creamy black bean soup is made by sautéing garlic, onion, jalapeño and red pepper, then simmering with canned black beans and chicken broth before blending smooth with an immersion blender. It's finished with red wine vinegar and topped with crème fraiche, cilantro and tortilla chips, plus optional proteins like shredded chicken, shrimp or bacon.
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Put garlic, onion and jalapeño into the chopping cup of a hand blender or food processor. Pulse to finely chop. Remove and reserve. Put bell pepper in the chopping cup and pulse to finely chop; reserve with the other vegetables.
Put oil in a stockpot set over medium heat. Once the oil is hot, add the chopped vegetables and sauté until soft, about 5 to 7 minutes.
Add 3/4 teaspoon of the salt, bay leaf and cumin. Cook while stirring until nicely fragrant, about 1 minute.
Add the beans (with the liquid from the cans) and the broth. Simmer partially covered until all ingredients are tender and the flavors have melded, about 20-25 minutes. Discard the bay leaf.
Remove soup from heat. Using the blending shaft, blend on low for about 20 seconds and then gradually increase to high and blend until very smooth, about 1 minute in total. Add remaining salt and vinegar; blend an additional 10 to 15 seconds to incorporate.
Taste and adjust seasoning as desired.
Serve, topping with a dollop of crème fraiche, a pinch of chopped cilantro and tortilla chips. Optional garnishes: shredded chicken with salsa, sour cream and cheese; shrimp and avocados seasoned and sautéed in grapeseed oil and taco seasoning; or bacon and bacon fat.
Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months; reheat gently on the stovetop over medium heat.
immersion blender · stockpot · hand blender or food processor (for chopping vegetables)
Yes. After simmering, carefully transfer the soup in batches to a standard blender, blend until smooth, and return to the pot.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally.
Yes. Cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
Use whole milk yogurt (as mentioned in the recipe), Greek yogurt, sour cream, or heavy cream thinned with a little milk.
Yes. Soak 1 pound dried black beans overnight, then cook until tender (about 1.5 hours). Use the cooking liquid in place of some or all of the chicken broth.
