Chipotle Black Bean Bisque

Chipotle Black Bean Bisque

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 😉

maria-signature

 

Chipotle Black Bean Bisque Chipotle Black Bean BisqueChipotle Black Bean Bisque

Chipotle Black Bean Bisque
Serves 3
Print
Ingredients
  1. 2 tablespoons coconut oil or olive oil
  2. 1 small onion, chopped
  3. 3/4 cup of chopped carrots (medium size chunks)
  4. 2 garlic gloves, minced
  5. 1 teaspoon dried oregano
  6. 1 teaspoon dried thyme
  7. 3/4 teaspoon cumin
  8. 1 teaspoon cajun spice
  9. Dash of sea salt
  10. 2 cans of black beans, drained and rinsed
  11. 1 cup of vegetable broth
  12. Juice of 1/2-1 lime
Instructions
  1. Add the oil to a large pot over medium-high heat.
  2. Add the onions and carrots and saute for 3-4 minutes.
  3. Add the garlic and stir until fragrant.
  4. Lower the heat to medium, and add all spices and the black beans. Mix through.
  5. Add the cup of vegetable broth and then enough water to just cover the bean/vegetable mixture.
  6. Cover the pot and bring to a boil.
  7. Reduce heat and simmer until beans and vegetables are tender (about 20 minutes).
  8. Remove from heat and allow to cool for a minute or two.
  9. Pour the mixture into blender (or break into two parts if you have a smaller blender).
  10. Add a squeeze of lime juice and blend until smooth.
  11. Add additional sea salt and pepper if needed.
Notes
  1. This soup will be pretty thick. Thin out by adding additional vegetable broth to the blender until desired consistency is reached.
Spinach for Breakfast http://www.spinach4breakfast.com/
 
Shop the Post

 

Oh, and you’ll love these!

Leave a Comment

Your email address will not be published. Required fields are marked *

  • Fantastic!! I absolutely LOVE this recipe and so does my whole family!! I cannot thank you enough for sharing!! Cheers to amazing, healthy meals like this and people like you for having the passion to create forums like this.

  • I just made this ‘bisque’ for dinner! Sooooo yummy. Thank you for the recipe, so simple to whip up. I will definitely be making this again.
    Got to go now and finish my dinner!

  • Looks like a great soup especially for cold weather times…Why the preference for coconut oil?…I would bet you’ve also tried using extra virgin olive oil is there an issue?…There’s something called the “Moosewood Cookbook” more popular in your parents and my time, the lentil soup recipe always works and I’d be interested on your take regarding it and I bet the book still sells on Amazon…Saw you with Pim Fox and I can’t believe theres some one else out there who actually enjoys some spinach for breakfast occasionally…kind regards, Tom gage BTW the new pics are much better.

  • Hi there! Loving this site!
    My husband & i are starting the 21-Day Cleanse for the First time. This soup sounds amazing!! We are definitely going to try it. Question though, can this be used in place of the evening shake (on the program)? Or only for lunch?
    Thank you kindly!

    • Hi Christie! Yay! You guys are going to feel amazing at the end. Yes you can have soup for dinner! As long as it’s liquid. Any other questions let us know 😉