I’m continuing my recent love affair with tropical fruits, moving on from mango to sweet and juicy pineapple. I used pineapple to create a sweet and hot salsa verde for garnishing this smoky chipotle black bean soup.
I love a good black bean soup (who doesn’t, though?) and a while back I shared my favorite black bean soup recipe on this blog (hint – it involves beer). Today’s soup is a little lighter (for spring!), a little quicker, and elevated by a deliciously sweet, tangy and spicy pineapple salsa verde. I love recipes like this because they take something totally basic like a soup and make it memorable – without too much extra work. That’s why so many of the recipes on my site have little extras – like the mango relish in this barley salad, or the jalapeno pesto on this risotto. Fruit definitely has a place in savory dishes. That little hit of sugar brings out the natural sweetness in the other ingredients (like the tomato, in this case) and really rounds out the flavor.
I have a long and embarrassing history of buying cans of chipotle peppers in adobo sauce, only to use 1 or 2 of the peppers and find the rest in the back of my fridge a few weeks later. I decided to finally break the chain this time. I picked the peppers out of the sauce, minced them, and scooped them by the teaspoonful into one of my mini ice cube trays. I then did the same thing with the sauce. After they froze, I popped them out of the ice cube tray and into a Ziploc bag. It’s so nice to have chipotle peppers and adobo sauce on hand, and in exact measurements to boot.
Chipotle Black Bean Soup with Pineapple Salsa Verde
For the chipotle black bean soup:
- 3 cups cooked black beans (2 normal cans) rinsed and drained; divided
- 14 ounces canned diced tomatoes (or use 1 and 1/2 cups diced fresh tomatoes)
- 1 and 1/2 tbsp chopped chipotle peppers in adobo sauce
- 1 large bell pepper diced; divided
- 1 tsp olive oil
- 1 shallot diced
- 1 clove garlic minced
- 1/4 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- 1/2 tsp ground paprika
- salt and pepper to taste
For the pineapple salsa verde:
- 1/2 cup pineapple chunks thawed to room temperature if frozen
- 1/4 cup chopped fresh cilantro
- 2 green onions both green and white parts, chopped
- 1 small serrano pepper chopped
- juice of 1/2 lime
- salt to taste
For the chipotle black bean soup
- Reserve 1/2 cup of the cooked black beans. Puree the remaining black beans, half of the diced tomatoes, the chipotle peppers and adobo sauce, and half of the bell pepper in a blender or food processor until smooth.
- In a saucepan, heat the olive oil and sautee the shallot, garlic, and remaining diced bell pepper until softened, about 3-5 minutes. Add the spices (cumin, coriander, oregano, paprika) and cook for another 30-60 seconds, until fragrant. Add the puree mixture from the previous step and 1 cup of water, and stir to combine. Bring to a boil, then reduce to a simmer.
- Cook for another 10-15 minutes on low until desired thickness is reached. Add spices and salt to taste. Serve with dollops of pineapple salsa (recipe instructions below).
For the pineapple salsa verde:
- Combine all ingredients in a blender or food processor until mostly smooth with some chunks. Salt to taste.
Shared on Healthy Vegan Fridays.
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