Black Bean Soup

Instructions

1. Heat vegetable oil in a large saucepan over medium-high heat until shimmering. Add peppers and onions and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic, jalapeño, cumin, and dried chili flakes and cook, stirring constantly until fragrant, about 1 minute. Add chipotle and adobo sauce (if using) and stir to combine. Add chicken broth, beans and their liquid, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, cover and cook for 15 minutes.

2. Discard the bay leaves. Use a hand blender to roughly puree part of the beans until desired consistency is reached. Alternatively, transfer 2 cups of soup to the jar of an immersion blender and blend until smooth. Return to the soup and stir to combine. Season to taste with salt.

3. Ladle soup into individual serving bowls and serve immediately with cilantro leaves, sour cream, diced avocado, and diced red onion (as desired).

Testing Notes

• Need to test the conversion of dried beans to canned beans
  • 3.5 servings canned beans (110 cal) per can
  • 1 serving of dried beans (120 cal) = 35 g
    • 3.5 * 35 = 122.5 g dried beans == 1 can
      • Plus enough cooking liquid to bring to 440 g