Chipotle Black Bean Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

12 g
329 mg
24 g
1 g
7 g
14 mg
5 (¾ cup ea.)

¾ cup dried black beans
¼ cup diced carrots
½ cup diced yellow onions
¼ cup diced celery
5 cups chicken stock
¼ tsp cumin powder
½ bay leaf
⅛ tsp dry oregano
¼ cup crushed canned tomatoes
½ tsp canned chipotle peppers
¾ tsp chopped fresh cilantro
¾ tsp sea salt
1 tsp Worcestershire sauce
⅛ tsp liquid smoke
2 Tbsp chopped scallions
⅓ cup nonfat sour cream

  1. In a large saucepan, cover black beans with at least 2 cups of water and soak overnight.
  2. Heat a large saucepan over medium-high heat and add carrots, onions and celery. Sauté until soft, about 5 minutes.                
  3. Add the drained and rinsed black beans, chicken stock, spices, tomato products and chipotle peppers. Bring to a boil and then reduce heat to low, cover and cook until beans are very soft and soup is thickened slightly, about 1 hour.
  4. Add salt, Worcestershire and liquid smoke. Remove from heat.
  5. Serve ¾ cup soup and garnish each serving with 1 tablespoon sour cream and 1 teaspoon chopped scallions.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.