I am SO ready for spring. It’s been cold all week, and then last night we got several inches of snow. Not as much as some parts of the country, but still… I am over winter. Entirely. My sister thinks winter is the greatest, and even planned her wedding for December hoping for snow [and there was... see!]. In that case, snow was cute and pretty and fun. In this case, in March, snow is not fun. In my opinion, the only good part about this sort of weather is that it is perfectly aceptable to wear cozy warm sweaters, ridiculously old and soft sweatpants, and boots everyday. Not necessarily altogether now, but you get my drift. And for dinner, it is perfectly acceptable to have soup almost every night. At least, until your husband tires of it. Thankfully, he didn’t tire of soup before we enjoyed this fabulous Chipotle Black Bean Soup with Avocado Cream created by Joanne. I already have one black bean soup recipe that I adore… now I have two! One vegetarian, one meatatarian.
My go-to black bean soup is thick and chunky with black beans, onion, and spinach, and gets most of its flavors from a variety of spices and chicken broth. This recipe is much simpler, and, as the name implies, heavy on the chipotle flavor. Heavy on the awesomeness, more likely. The actual soup recipe only has six ingredients: chorizo, carrots, onions, chipotle peppers, vegetable broth, and black beans, so the chipotle flavor really does dominate. Chorizo and chipotle peppers are a fabulous combo, but I wasn’t initially sure how the carrots would work in the mix, but it turns out that carrots with a bit of spice are pretty phenomenal.
What really makes this soup pop though is the avocado cream. It’s like a creamy guacamole… but is all in all pretty healthy since the cream comes from avocado and Greek yogurt. It’s jazzed up with lime juice and cilantro, and I added a dash of crushed red pepper. Umm, yum. The whole soup, avocado cream and all, is pretty spicy but nothing I couldn’t handle. I thought it got even better, and almost a little sweeter as it sat in the fridge for a couple days. Like many dishes, the flavors improved over time. I wish I could have had a big bowl for dinner last night in the snow, but alas… I had to settle for Panera instead [tomato soup + fuji apple chicken salad!]. Panera’s good, but homemade’s better. Enjoy!
- 10 ounces chorizo
- 4 large carrots, diced
- 2 large onions, diced [I used 1 red and 1 white]
- 2 chipotle peppers in adobo, minced
- 4 cups vegetable broth
- 3 cups cooked black beans
for the avocado cream
- 1 small ripe avocado, cut in half and pit removed
- 1/4 cup Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon lime juice
- crushed red pepper
Heat a large [4+ quart] saucepan over medium heat, then add chorizo to the pot. Break it up with a wooden spoon, then cook through. If the pan looks really greasy, wipe out some of the grease with a paper towel, then add carrots and onions, and cook until soft. Stir occasionally. Stir in the peppers, then cook for a minute until fragrant.
Add the vegetable broth and black beans to the pot, then cover and bring to a boil. Reduce heat to low, then simmer for 25 minutes.
Meanwhile, prepare avocado cream by combining the avocado, Greek yogurt, cilantro, and lime juice in a food processor or blender. Puree until smooth, scraping the sides as needed. Season with crushed red pepper as desired.
Puree about 1/3 of the soup with an immersion blender if desired [I forgot to do this], then serve soup topped with avocado cream.
Time: 45 minutes.
Yield: 5-6 servings.
Linked up with: Weekend Potluck.