Smokey Black Bean Soup

This Smokey Black Bean Soup has become a favorite in our house. Between the bacon and the chipotle peppers the flavor is intense, and can be a bit spicy. This soup is a great use for dried black beans and we almost always have everything we need in the house to make it. It is hearty enough to have on it’s own, although often I serve it whenever we’re doing tacos or enchiladas!

When the Kid is here, I only put one pepper and a small amount of the adobo (sauce the chipotle peppers sit in) into the soup. When it’s just Steve and I we add as many as four. It gets spicy quickly though so be careful!

I choose a thick cut hickory smoked bacon most of the time, but will take pretty much anything we have in the fridge. I have found that a maple bacon gives it sort of a weird flavor though…. and I love maple bacon anything!

Instant Pot

The Instant Pot is a lifesaver here when you make dried beans. I have used canned black beans before, but the texture was just off. Sort of like soupy refried beans. If you like that sort of thing, it might work for you, and if it’s all you’ve got, go for it. Just reduce the cooking time. If you’re looking for an Instant Pot, this is the one we use.

Pickled Onions

We love quick pickled onions and make them frequently. The smokey black bean soup ends up being very rich, so adding these acidic pickled onions gives some great relief. We we have also added candied jalapenos in the past, but I definitely prefer the onions.

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Smokey Instant Pot Black Bean Soup

Black bean soup with smokey bacon and chipotle chilies topped with pickled onions. This rich soup makes a great starter or a meal on it's own.

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Servings :6

Prep Time10 minutes mins

Cook Time30 minutes mins

Equipment

• Instant Pot
• Food Processor
• Immersion Blender

Ingredients

• 3 pieces Thick Cut Bacon
• 1 lb Dried Black Beans
• 2 Carrots
• 2 ribs Celery
• 3/4 Red Onion
• 4 Cloves of Garlic
• 2 Chipotle Peppers plus liquid from can
• 3 tsp Dried Oregano
• 1 tsp Ground Coriander
• 1 tsp Ground Cumin
• 8 cups Water or Stock
• Salt to taste

Pickled Onions

• 1/4 Red Onion
• 1/2 cup Apple Cider Vinegar
• 1/2 tsp Salt
• 1/2 tsp Sugar

Instructions

• Cut the carrots, onion, celery into 1 inch pieces and place in the food processor. Add garlic, chipotle peppers and some of the liquid from the can to the processor and pulse until finely chopped. (Depending on how spicy you like it you can add more or less chipotle peppers or liquid)
• Cut bacon into small pieces and cook in the instant pot on the saute setting. Once most of the fat is released, approximately 5 minutes, add the vegetable mixture from the food processor and stir. Turn off the saute setting and stir in the oregano, cumin and corriander and a big pinch of salt.
• Add the beans and water, or stock, and cook the soup on high pressure for 22 minutes. Release the pressure manually.
• While the soup is cooking, thinly slice 1/4 of a red onion. In a microwave safe bowl add the vinegar, sugar and salt. Heat the mixture until hot but not boiling. Add the onions and let them sit until ready to serve.
• Use your immersion blender to puree the soup until smooth. Taste and add more salt as necessary.
• Ladle soup into bowls and top with pickled onions.

Notes

You can also top the soup with sour cream, a lime crema, crushed tortilla chips and/or cilantro.   This makes a meal on it’s own or a great way to start taco night!

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