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.
2jalapeno peppers or 1 poblano pepper, finely chopped
8ozportobello mushrooms , finely chopped
4cansblackbeans (no-salt-added), un-drained
1/2tspchipotle chili powder
1 1/4tspsmoked paprika
1 1/2tspsoy sauce
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.