Keep warm, Cheryl! I don’t know which I loved more: the ease of making or the taste. Love your modifications, too! Xo. Incredibly comforting black bean buddha bowl with steamed kale, brown rice, and gingery lemon tahini sauce! Healthy too! I’m curious if you could make this recipe in a crockpot? Dana, you know your stuff. Dark chocolate with the chiptole is a great combination if you are fine with the heat I’d recommend. We made the decision earlier this year to include some recipes that have eggs and meat alongside our usual plant-based recipes, primarily to better support my health. Some cashew cream perhaps? After realizing I had all the ingredients for this soup already at home, I was excited to try it out for dinner last night. More for me! I have it packed for lunch today, with some wilted baby spinach and brown rice…I can’t wait for lunch! An epilogue to the Come Apart over the Bean Embargo. I usually budget at least twice as much time. ? I’m gonna start my second batch tonight and maybe make some cornbread this time around! I made it as is, using 1 1/2 chipotle peppers and Trader Joe’s 85% dark chocolate. Added whole coriander seed (about 1 teaspoon). So strange! And make it a party with our Ginger Beer Margaritas. Kale is our go to green here. Can’t wait to make it again and double it. I put extra lime, chopped cilantro, and a few tortilla chips on the side for everyone to customize. The spices were perfect too—not spicy, not bland. Get the recipe here . I’m so happy I doubled the recipe. Best vegan blog on the web. Thanks so much for the lovely review, Samantha. If you have the time, the soup could simmer for more than 15-20 minutes. You could try using just half a jalapeno and adding more if you think it needs more spice? I did try out Theo Dark Chocolate Sea Salt (very tasty!) We’re so glad you enjoyed it, Val! Everyone enjoyed the soup, however I was hoping for a bit more flavour, maybe a stronger pumpkin flavour? Unfortunately I only had one can of black beans so I had to half the recipe – and promptly ate the whole thing. Thank you! Okay, the taste. It really hit the spot. Thanks so much for the lovely review! Holy smokes this was amazing. Hi Holly! Freezing half for lunch emergencies. Very tasty! Wow! This soup was a hit. The chipotles do add quite a bit of flavor so maybe that was an issue. Next time, would you mind leaving a rating with your review? Yes, letting the soup simmer to develop the flavors is the best tip. Perfect in front of the fireplace in a bowl with a handle. This is so very good!! We’re so glad you enjoyed it, Mindy! Followed the recipe closely, only adding smoked paprika to the spice mixture and spinach at the end. So, I happened upon your lovely recipe here, and decided to try to morph what I’d already made into your recipe, which we’d also never tried before. 17 ingredients. Believe it is the best black bean soup I’ve ever had and, as a plant based eater, I’ve eaten many a black bean soup. I’m not super into spicy, but I think the jalapeño gives the soup an essential kick and isn’t overpowering. :). It’s super helpful for us and other readers. Once hot, add oil (or water), onion, and garlic. This will be on winter repeat. Thanks so much for sharing! Thanks again. Cover, return to a simmer, and cook for 5-10 minutes to allow flavors to develop. Here are some modifications I’ve made: I still love MINIMALIST BAKER. I’m transitioning to a vegan lifestyle at the the moment and your recipes are making it SO much easier!! I also added a spoonful of nutritional yeast to help it thicken up, and this worked great! We’re so glad you enjoyed it, Helena! It will be in heavy rotation! It was such a simple recipe and quick recipe, but delicious! Very filling and great for the fall and winter! In case anyone else is interested, I sautéd the ingredients in the instant pot, then set it to 5 minutes on high pressure. I’d say sauté the ingredients as instructed then it should be a 4-6 hours on low? Jul 18, 2018 - Simple, vegan and gluten-free sweet potato black bean burgers. Thank you!! Aww, shanks so much for the sweet note and lovely review, Diana. Better with the black beans though. This is what I”m thinking before trying the recipe. thank you as always. Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Hope that helps! Im going to make sure i keep these ingredients on hand all the time!! Instead of vegetable broth I used water and a stock cube. xo. Thanks for sharing, Sue! And the funny thing is somehow I just had bought a bag so I was looking for a reason to use it anyway. I always have black beans and broth in my cupboard, so I picked up the chipotles and the chocolate and went on my merry way with no avocado, lime or cilantro (really?). I didn’t add the jalapeño, but otherwise I followed the recipe. I added a dollop of plain Greek yogurt on top, some crunched up quinoa tortilla chips, and a lime squeeze (and a margarita). Freezes well for me and I like to put it with rice or quinoa when I reheat it for a more substantial meal. I’ll have to make some rice to go with it for my leftovers. – 1 can of regular diced tomatoes + 1 can of diced green chilis (instead of tomato w/ the chilis) I have made this twice in the last couple of weeks. Hope that helps! eating it right now, with some french bread. The perfect make-ahead meal for easy lunches and dinners! Would go very nicely with a homemade cashew sour cream…i’ll be this making again for sure. We’re so glad you enjoyed it, Krista! Let us know if you try! Thank you for this fabulous recipe with so many flavours. Going to have leftovers over quinoa. I made it with a ton of spinach, and since I didn’t have a lot of time, I shredded some rotisserie chicken and threw it in at the end..It would have been just as good without the chicken. Thank you so much for this? This is one of the best soups I have ever had!! This sounds so delicious! I probably used slightly less lime juice because I just used 1/2 a lime I had in the fridge and didn’t measure. BUT I guess I was feeling crazy and I am so glad I did! Cooked for 20 minutes on high pressure and did a natural release. Amazing recipe with very little prep required. We’re so glad you enjoy this one, Marilyn! Didnt have black beans so i used cannellini beans, didnt have sweet potato so used white ones, didnt have canned tomatoes so used fresh ones with tomato paste and added more pumpkin lol but it all went together so well! Wow! Thanks so much for sharing, Melissa! Jun 4, 2015 - Simple Chipotle Black Bean Tortilla Soup made in just 1 pot in 45 minutes! Canned or home cooked black beans are pureed with lime juice, tahini, garlic and some spices for a creamy and delicious hummus recipe. I added 1-2 teaspoons of smoked paprika to give it just a little heat without being too spicy for my kid. We haven’t tried that specific brand, but yes, it should work. #glutenfree #sweetpotato #tamales Absolutely delicious! It’s excellent served with some brown rice and diced avocado. It turned out great. Can’t wait to try this recipe, once the weather cools down (I’m in Australia, and it’s not exactly soup weather here at the moment!) Really really tasty! I paired this with a pepita-based taco salad recipe for work lunches this week and found the 4 bowls estimate was more like 3 for me. but also add more of everything in general. This recipe really helped me out today! xo. We will definitely make this one again. This soup was just fantastic and sooo delicious and flavorful. Yummmm!!!! ha! The only modifications I made was using whole can of pumpkin purée, adding additional 1/2 tsp medium hot Penzey’s chili powder and using only one TBSP of lime juice (I was surprised by this as I’m a huge lime fan but I thank you for the warning to try smaller amount first…perhaps because I used more pumpkin and the flavor was so spot on, I didn’t want to overwhelm it, so 1 tbsp was perfect for me). I like things a bit more spicy so I used the whole jalapeno and added a dash more chili powder. I cannot wait to make this recipe all fall and winter! Did you make sure to cook it uncovered? This recipe is perfect! We are so glad you enjoyed it! Made this tonight and the family loved it! Delicious! Another commenter said “mysterious” and I agree. I only used the one cup of broth. I’d say you probably just needed a little more salt, garlic, lime juice, and spice to round out the flavors. Delicious and so so quick and easy. I was running a little low on ginger so I didn’t get enough in there, but got a few bites where I noticed a hint of ginger and it was magical. I’m sorry about that. I decided to make this last night. That should work well. I followed the recipe completely. I served it with NAAN Bread, and a glass of white wine (BIRICHINO – MALVASIA BIANCA) pretty much everything my soul needs on a rainy day. Will definitely make again. xo. Or add a chipotle pepper in adobo sauce if you can find them! Hi Sandra, we wouldn’t say this is an overly spicy soup, but it will depend on the spiciness of your jalapeno and chili powder. Thank you so much for taking the time to write this lovely review! Thanks for sharing, Kim! :). I’ll add it to the recipe request list, Tamar! I LOVE the sound of a Mexican/Thai flavor fusion. Notify me of followup comments via e-mail. However, I’ve never seen any canned pumpkin in my country (Germany), and also no fire roasted tomatoes. And I was not disappointed. Thanks for the delicious and nutritious recipe! I also used full fat coconut milk and added spinach. I think it was even better the next day. Tried it a second time and had a bunch of extra red cabbage on hand so added that, a can of rise roasted tomatoes, and a couple handfuls of chopped spinach. Here are my favorite modifications: My mother’s kitchen is not one for adventurous ingredients. So, when I first heard of black bean soup, I instantly grimaced and thought ‘who would want to eat a soup made of just black beans’?! Thanks so much for the easy, delicious recipe. This. It also reheats well. Had a black bean soup recipe and this will replace it. My mom and I each made this recipe and we absolutely loved it! Being another popular West-African meal, my mum used to make it for our family regularly.. Just when I thought I was spoilt in Australia, I went back to Ghana in 2005, and this recipe was taken to another level! The prep was easy, since you only need to chop the onion, sweet potato, garlic and ginger. Looking at the recipe again, the bulk of the soup is the 2 cans of beans and 2 cups of broth, which is only about 6c worth of soup. Also sprinkled in some pimenton for extra smoky flavor. The night before I found this recipe, I had made a pumpkin soup I found on another blog. I hate to say it, but I threw it away. Is. It was not a disaster at all, it just didn’t hit any high notes either. Thanks so much! We’re so glad you enjoyed it, Angie! I went a little lighter on the greens (frozen chopped kale) and added some extra black beans for bulk (we kept it meatless). Thanks so much for sharing! Only 1-1.5 cups broth. Help! This soup was FIRE ? , 2 cans of black beans, but it simmered off and had the tip. I really liked this ( my husband who has a higher spice tolerance than me brown jasmine rice very very. 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