We decided to re-post this Chipotle Black Bean Bisque for two reasons:
1. It’s amazing.
2. It was one of our first posts ever, and the old pictures were embarrassing.
I wouldn’t come close to calling ourselves ‘food photographers,’ but over the past month or so we decided to read our camera manual (funny how that helps) and put more time and effort into our pictures. It’s a work in progress… but fun hobby nonetheless.
As for this soup, it’s so damn good. It’s filling, flavorful and packed with veggies and protein. Definitely worth a second photo shoot 😉
- 2 tablespoons coconut oil or olive oil
- 1 small onion, chopped
- 3/4 cup of chopped carrots (medium size chunks)
- 2 garlic gloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3/4 teaspoon cumin
- 1 teaspoon cajun spice
- Dash of sea salt
- 2 cans of black beans, drained and rinsed
- 1 cup of vegetable broth
- Juice of 1/2-1 lime
- Add the oil to a large pot over medium-high heat.
- Add the onions and carrots and saute for 3-4 minutes.
- Add the garlic and stir until fragrant.
- Lower the heat to medium, and add all spices and the black beans. Mix through.
- Add the cup of vegetable broth and then enough water to just cover the bean/vegetable mixture.
- Cover the pot and bring to a boil.
- Reduce heat and simmer until beans and vegetables are tender (about 20 minutes).
- Remove from heat and allow to cool for a minute or two.
- Pour the mixture into blender (or break into two parts if you have a smaller blender).
- Add a squeeze of lime juice and blend until smooth.
- Add additional sea salt and pepper if needed.
- This soup will be pretty thick. Thin out by adding additional vegetable broth to the blender until desired consistency is reached.
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