Chipotle Black Bean Soup with Pineapple Salsa Verde

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.

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5 from 1 vote

Chipotle Black Bean Soup with Pineapple Salsa Verde

A satisfying, but not overly heavy, chipotle black bean soup, served with a fresh, sweet, spicy, and tangy pineapple salsa verde.

Course Soup

Cuisine gluten-free, grain-free, nut-free, refined sugar-free, soy-free, sugar-free, vegan, vegetarian

Keyword chipotle black bean soup

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 3 servings

Calories 348kcal

Ingredients

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

Instructions

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.

Nutrition

Serving: 1third recipe soup with salsa | Calories: 348kcal | Carbohydrates: 56g | Protein: 17g | Fat: 5g | Monounsaturated Fat: 1g | Sodium: 268mg | Fiber: 20g | Sugar: 9g | Vitamin A: 2350IU | Vitamin C: 86.6mg | Calcium: 90mg | Iron: 4.7mg

Shared on Healthy Vegan Fridays.

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