This Smoky Blackbean Soup is a simple one-pot meal that reminds me of a super cozy, comforting blackbean soup served at my favorite Mexican restaurant. Perfect alongside a moist corn muffin or side salad.
Smoky Blackbean Soup
This Smoky Blackbean Soup is a simple one-pot meal that reminds me of a super cozy, comforting blackbean soup served at my favorite Mexican restaurant. Perfect alongside a moist corn muffin or side salad.
Ingredients
- 1 Tbsp canola oil
- 2 cloves garlic , minced
- 1 red onion , finely chopped
- 2 stalks celery , finely chopped
- 3 Tbsp smoky maple bourbon
- 1 zuchinni , finely chopped
- 2 jalapeno peppers or 1 poblano pepper , finely chopped
- 8 oz portobello mushrooms , finely chopped
- 4 cans blackbeans (no-salt-added) , un-drained
- 1/3 cup quinoa
- 3 cups vegetable broth
- 1 tsp oregano
- 1/2 tsp chipotle chili powder
- 1 1/4 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp ground coriander
- 3/4 cup cilantro leaves
- 1 tsp brown sugar
- 1 1/2 tsp soy sauce
- 2 limes , juiced
Instructions
- Saute garlic, onion and celery for 3 minutes in canola oil heated over medium heat in soup pot. Stir in bourbon, zucchini, pepper and mushrooms. Cook for 3 minutes. Add in contents of blackbean cans, quinoa, spices and broth. Bring to boil. Reduce heat and simmer, covered, 20 minutes. Remove from heat and stir in cilantro, brown sugar, soy sauce and lime. Adjust spice level to preference as needed.