Smoky Black Bean Soup with Avocado Cream

Smoky black bean soup

Spring may be upon us, but for me that means long hours at work, and not a whole lot of time to cook. In fact, I’m lucky if I have a moment to myself between getting home and my head hitting the pillow, so while everyone else is starting to grill up a storm, I’m spending my weekends making meals that yield a ton of leftovers that reheat well. Such is the life of someone working in financial services during tax season!

Smoky black bean soup

This soup fits the bill of both easy to make in massive batches, and perfect for leftovers. All the ingredients are staples in my pantry, so while it might take some planning (especially with dried beans), once I have the pot on the stove, I know I’ll have lots to feed myself and the kids on crunch nights when I don’t have a lot of time after a long day in the office.

Smoky black bean soup

Smoky Black Bean Soup

1 lb dried black beans (or 3 15oz cans)
Olive oil
1 large onion, diced
4 carrots, diced
12 oz flavourful sausage {I used moose salami}
1 small head of garlic, minced
3 chipotle peppers in adobo sauce, minced
1 Tbsp cumin
1 1/2 tsp smoked paprika
1/2 cup beer or white wine
1 28oz can crushed tomatoes
6 cups chicken stock
salt & pepper

Soak black beans overnight. Drain, cover with cold water, and bring to a boil. Simmer for 45-60 minutes, until just tender. {Or skip this step completely and use 3 15oz cans of black beans!}

Heat a large heavy-bottomed pot over medium heat. Add a splash of olive oil and cook onion and carrots until onions are translucent and carrots are tender about 8-10 minutes. Add sausage and cook a few more minutes, until sausage is browned. Add garlic and chipotle peppers, stir and cook for another 30 seconds. Add spices, stir to coat. Deglaze your pot with a generous splash of beer or white wine.

Pour in the rest of the beer, crushed tomatoes, and chicken stock, and add beans. Bring to a boil, then reduce to a simmer and let cook over low heat for 30 minutes.

Partially blend with an immersion blender to thicken the soup. Season with salt & pepper to taste, and serve with a dollop of avocado cream {recipe below}.

Avocado Cream

1 avocado
2 Tbsp sour cream
2 Tbsp greek yogurt
2 Tbsp chopped cilantro
1 Tbsp lime juice

Mash the avocado, and whisk in remaining ingredients. Make immediately before serving, as it will discolour a little over time {but that doesn’t affect the taste!}

For other ideas on how to make your life more delicious, visit the Life Made Delicious page for inspiration!


Disclosure: I am part of the Life Made Delicious blogger program and I receive special perks as part of my affiliation. The opinions in this blog are my own.

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