Name: Smokey Black Bean Bisque
Prep time: PTM
Cook time: PTM
Yield: 4
Ingredients: 1 small yellow onion (diced small); 2 cloves garlic (minced); 2 tsp cumin seeds (toasted and ground ); 2 tsp fresh oregano (minced (1 tsp dry)); 3 chipotle peppers in adobo sauce; 4 cups cooked black beans; 2 1/2 - 3 cups vegetable stock; sea salt to taste; 1 lime (quartered (garnish)); 1 cup chopped cilantro ((garnish)); 1 small red onion (diced small (garnish))

Smokey Black Bean Bisque

I made this amazing soup from Chef Del Sroufe’s Better Than Vegan as part of the blog tour for his book. It’s absolutely delicious!! Try it and buy the book, unless you win the giveaway! In addition to serving this as a soup, Del also recommends it as a topping for baked potatoes, or as a gravy for veggies and rice.

CourseSoup

Servings

Ingredients

1small yellow oniondiced small
2 cloves garlicminced
2 tsp cumin seedstoasted and ground
2 tsp fresh oreganominced (1 tsp dry)
3 chipotle peppers in adobo sauce
4cups cooked black beans
2 1/2 – 3cups vegetable stock
sea salt to taste
1 limequartered (garnish)
1cup chopped cilantro(garnish)
1small red oniondiced small (garnish)

Instructions

Saute the yellow onion in a stockpot over medium heat for 8 minutes. Add water 1-2 TBS at a time to keep the onion from sticking.
Add the garlic, cumin and oregano and cook for another minute.
Add the chipotles, black beans and vegetable stock, and bring to a boil over high heat. Decrease heat to medium and cook the soup, covered, for 20 minutes.
Season with salt and puree the soup in batches in a blender. Return pureed soup to a pot and keep warm. Serve with garnished lime wedges, cilantro and red onion.