Chipotle Black Bean Soup

Ellbee’s Garlic Kitchen Box

Smoky, creamy and bright enough to shake up a soup night, this black bean bowl has real personality. One can of beans gets blended for body, while the rest stay whole with corn, peppers and all the toppings that make a regular Tuesday feel more like a taco-night win.

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Total Time 35

Servings: 6 servings

Course: Soups & Salads

Ingredients Method Notes

Ingredients

1 tablespoon Ellbee's Jalapeño Olive Oil
1 medium yellow onion, diced
1 red bell pepper, diced
2 teaspoons Ellbee's Chipotle Herb Gourmet Garlic
3 15-ounce cans black beans, rinsed and drained
1 14-ounce can fire-roasted diced tomatoes
4 cups low-sodium vegetable or chicken broth
1 cup frozen corn
1 tablespoon Ellbee's Peach White Balsamic Vinegar
avocado, cilantro, lime wedges and crema, to serve

Method

Warm Ellbee's Jalapeño Olive Oil in a soup pot. Cook onion and bell pepper until soft, then add Ellbee's Chipotle Herb Gourmet Garlic and stir for one minute.
Add beans, tomatoes and broth. Transfer about one-third of the soup to a blender and blend until smooth, or use an immersion blender right in the pot for a few quick pulses.
Stir in corn and simmer for 15 minutes. Finish with Ellbee's Peach White Balsamic Vinegar, then taste for salt. Bowl it up with avocado, cilantro, lime and crema.

Notes

Time: 35 min

Kitchen tip: The peach-white balsamic is the unexpected move here—it brings a soft fruity brightness that makes the smoky chipotle pop.

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