Smoky Black Bean Bisque

Total Time:
1 hr
Prep:
10 min
Cook:
50 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped carrot
  • 1/2 cup fresh or frozen corn kernels (if fresh, from about 1 ear of corn)
  • 1/2 cup chopped onion
  • Kosher salt
  • 2 cloves garlic, finely chopped
  • 2 teaspoons chile powder
  • 1 teaspoon ground cumin
  • Two 15-ounce cans black beans, rinsed and drained
  • 1 canned chipotle pepper in adobo sauce, chopped, plus 2 tablespoons adobo sauce
  • 1 quart (4 cups) hot vegetable or chicken stock
  • 2 tablespoons fresh lime juice
  • Fresh cilantro leaves, for garnish
  • Sour cream, for garnish
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.


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    This recipe is featured in:

    The Kitchen