Mexican Black Bean Soup

🥄 Ingredients

• 1 can black beans ((2 cups of beans))
• 2 tomatoes
• 1/2 white onion
• 2 garlic cloves
• 1/2 chipotle pepper
• 1.5 cups stock
• 1/4 teaspoon oregano
• 1/2 teaspoon salt
• black pepper

👨‍🍳 Instructions

1. 1

   Roast 2 tomatoes in the oven at 400F for 15 minutes or so

2. 2

   Saute 1/2 white onion and 2 peeled garlic cloves in a dollop of oil

3. 3

   Rinse 1 can of black beans (2 cups worth) under tap water

4. 4

   Prepare the chipotle by de-stemming and scraping out some of the seeds

5. 5

   Add the tomatoes to the onion and garlic

6. 6

   Add the beans along with 1.5 cups of stock

7. 7

   Add 1/4 teaspoon oregano (use Mexican oregano if you have it)

8. 8

   Add 1/2 teaspoon salt and dashes of freshly ground pepper

9. 9

   Add half of a single chipotle pepper

10. 10

    Cook for a couple minutes until everything is at a uniform temperature

11. 11

    Add the mixture to a blender and pulse blend (let some of the warm air out as you blend)

12. 12

    Add mixture back to pan for a final 10 minute simmer

13. 13

    Taste for seasoning and add additional salt, oregano and chipotle if desired

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.