Cold and snow… where are you?

Whomever you’re visiting, we’re jealous.

In the meantime, our days are sunny and crisp, so we pull cozies and make favorite soups.

In less than seven days, we made two pots of Ancho Black Bean Soup, and there’s only two of us.

Do you make or have a “go to” black bean soup? Before making from scratch, I have no memory of a “can’t live without” black bean soup. After—when the temperature drops a smidge, the Dutch oven and black beans are first on the counter.

I would say this soup lasts days and feeds many, but in our case, that isn’t true. This soup feeds two and lasts a few days.

How about, statistics show this soup makes about eight servings and keeps for roughly five days.

Made from chopped vegetables, spices and black beans, our bodies thank us for the love and care.

The Making of Ancho Black Bean Soup

Slice the carrots thin, so they’ll sauté at about the same time as the onions.
Garlic lovers, how about a course chop instead of minced?
When time to add the seasoning, garlic, and peppers—if stirring just about constantly, give time for the marriage of vegetables and seasoning. It’s a beautiful thing. <3
Add beans and give a couple gentle stirs. If in a hurry, add the beans and broth together.
Jalapeño and ancho? We like the combination of smokey and hot. The first pot, we had a firecracker jalapeño on our hands, literally. After removing the seeds and membrane, I washed my hands multiple times and whatever (fire essence) embedded into my fingerprints. That single jalapeño made me realize how much I touch my eyes. On our second pot, the jalapeño was weak sauce, so the ancho helped.
The next day’s soup reflects little heat, so I amp spice when initially making. Nothing a box of Kleenex won’t help with.
If for any reason spice isn’t your thing, the peppers can be left and the soup is still amazing.
Salt, lime juice, and apple cider vinegar make this soup.

Floating spoon.

Who goes there?

Print Recipe

Ancho Black Bean Soup

Name: Ancho Black Bean Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 Tablespoons grapeseed or extra-virgin olive oil; 2 medium white onions, chopped; 1 bell pepper, diced ((color of your choice)); 4 medium carrots, washed and thin sliced; 1½-2 Tablespoons ground cumin; 5-10 cloves garlic, peeled and minced or coarsely chopped; 1 jalapeño, destemmed and dice ((optional)); 2 ancho chili peppers, canned; 1/2 teaspoon dried oregano (- preferably Mexican); 4 15 ounce cans black beans, drained and rinsed (- or dried and soaked overnight); 3 cups vegetable broth (- more if preferred ); 1-2 limes, squeezed; 1-2 teaspoons apple cider vinegar; 1 bunch fresh cilantro, chopped; salt; Garnish bell pepper, cilantro, tortilla chips, cheese, avocado, lime

A subtle smokey spiced soup that's fresh, healthy, and warm on a winter day.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Main Course

Cuisine: American

Keyword: Soup

Servings: servings

Calories: 82

Author: Jen

Ingredients:

2 Tablespoons grapeseed or extra-virgin olive oil
2 medium white onions, chopped
1 bell pepper, diced (color of your choice)
4 medium carrots, washed and thin sliced
1½-2 Tablespoons ground cumin
5-10 cloves garlic, peeled and minced or coarsely chopped
1 jalapeño, destemmed and dice (optional)
2 ancho chili peppers, canned
1/2 teaspoon dried oregano - preferably Mexican
4 15 ounce cans black beans, drained and rinsed - or dried and soaked overnight
3 cups vegetable broth - more if preferred
1-2 limes, squeezed
1-2 teaspoons apple cider vinegar
1 bunch fresh cilantro, chopped
salt
Garnish bell pepper, cilantro, tortilla chips, cheese, avocado, lime

US Customary - Metric

Instructions

Set a large stock pot or Dutch oven over medium, add oil. Swirl to coat, then add the onions, bell peppers, carrots, and a pinch of salt. While stirring occasionally, sauté for about 10-15 minutes, or until carrots are tender. Add the cumin, garlic, jalapeños, ancho chili peppers, and oregano. Stir for 1-2 minutes. Add the beans and broth, then simmer for 30 minutes.
How thick or thin do you like your soup? We like ours about 70% thick, so ladle (broth/soup equivalent scoops) about 5 cups into a Vitamix. Make sure the lid is super tight, then start on low and work higher. Stop when your desired consistency is reached.
Steam will escape the blender when opened, so be careful. Pour the blended soup back into the pot and mix. Taste—add lime, apple cider vinegar, and salt until reaching your version of perfect. Garnish, warm your hands and soul.

Notes

Adapted from this delicious recipe

I hear an immersion blender works as well. We have one, but haven't used it for soup. Why? I'm unsure.
If interested, keep extra chopped bell peppers and jalapeños for garnish.
If sensitive to spice, remove the appropriate amount of seeds and membrane from the jalapeño.
leftovers will thicken. If you prefer a a thinned soup, add more vegetable broth before or after re-heating. Or enjoy all leftovers cold like I do. My mom says she didn't raise me to eat cold food. I love it though.
This soup will keep in the refrigerator for up to five days and can be frozen in an airtight container.

Nutrition