Smoky Black Bean Bisque
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 261
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 37
- Dietary Fiber
- 11
- Sugar
- 5
- Protein
- 14
- Cholesterol
- 5
- Sodium
- 849
- Total: 1 hr
- Active: 20 min
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
- 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.