Chipotle Black Bean Soup Recipe

Prep: 10 mins – Cook: 2 hrs – Total: 2 hrs


  • 2 tablespoons olive oil
  • 1 yellow onion (finely diced)
  • 4 cloves garlic (minced)
  • 1 pound dried black beans (rinsed)
  • 2 bay leaves
  • 1 tsp cumin
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/4 tsp chili powder (or to taste)
  • 6 cups water (or more as needed)
  • Juice of 1 lime
  • Salt to taste


  1. Rinse the beans thoroughly and remove any bad seeds from the bunch.
  2. Drizzle the olive oil into a large Dutch oven or stock pot over medium heat. Allow oil to warm up.
  3. Add the diced onion and cook for 3 to 5 minutes, or until softened.
  4. Add garlic and cook for about 30 seconds, or until fragrant.
  5. Stir in the black beans, dried parsley, oregano, cumin, and bay leaves. Add enough water to cover the beans.
  6. Bring to a boil and reduce heat to medium-low. Simmer for 2 hours or until beans are tender.
  7. Remove from heat and take out the bay leaves.
  8. Lastly, mix in the paprika, chili powder and lime juice. Season with salt. Squeeze some lemon or lime juice for a tangy twist.
  9. Enjoy!

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