Recipe courtesy of Geoffrey Zakarian
Show: The Kitchen
Episode: Waste Not ...
Total:
1 hr
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a large saucepan, heat the oil over medium heat. Add the carrot, corn and onion and cook until the vegetables being to soften, about 8 minutes. Season with salt.

Add the garlic, chile powder and cumin and cook until the spices are fragrant, about 1 minute. Add the beans, chipotle and adobo sauce and stir just to combine. Pour in the stock and 1 cup water. Bring to a simmer and cook until thick and creamy, 35 to 40 minutes.

Stir in the lime juice and season with salt, if necessary. Puree the hot soup with a hand blender, if desired, or leave chunky. Serve in soup bowls with the cilantro and a dollop of sour cream.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Black Beans

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Guy Fieri

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Black Bean and Quinoa Falafel

Recipe courtesy of James Briscione

Black Bean Burgers

Recipe courtesy of Sandra Lee

Black Bean Soup

Recipe courtesy of Dave Lieberman

Black Bean Burgers

Recipe courtesy of Ree Drummond

Black Bean Burger

Recipe courtesy of Ree Drummond

Lobster Bisque

Recipe courtesy of Bobby Flay

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking