Bookmark
This smoky and hearty soup blends tender black beans, sweet vegetables, and warming spices into a satisfying meal. The gentle heat from chipotle peppers pairs beautifully with the richness of poached eggs, while fresh lime juice brightens every spoonful. Perfect for an easy weeknight dinner or a comforting weekend lunch.
I first made this soup during a cool autumn evening, and it instantly became a staple in my home. Friends often ask for seconds, and I love how the poached eggs turn it into something special.
Ingredients
- Vegetable oil: Provides a base for sautéing and carries the spice flavors through the soup
- Red onion: Adds sweetness and depth when softened slowly
- Celery: Gives a subtle aromatic note and gentle crunch
- Red bell pepper: Offers vibrant color and a natural sweetness
- Chipotle pepper in adobo sauce: Brings smoky heat
- Chili powder: Layers complex spice flavor
- Ground cumin: Adds earthy warmth
- Low sodium vegetable broth: Forms a light but flavorful base
- Canned black beans: Create a hearty texture and provide plant protein
- Canned diced tomatoes: Contribute acidity and body
- Fresh limes: Add zest and juice for brightness
- Salt and black pepper: Balance and enhance flavors
- Eggs: Poached in the soup add richness and protein
- Chopped fresh cilantro: Offers freshness and a burst of herbal aroma
Step-by-Step Instructions
- Sauté the vegetables:
- Heat oil in a large high sided skillet or Dutch oven over medium high heat. Add diced onion, celery, and bell pepper. Cook while stirring until softened, about four to five minutes, building a flavorful base.
- Add chipotle and spices:
- Stir in minced chipotle pepper, chili powder, and ground cumin. Cook for thirty seconds to release aromas and toast the spices gently.
- Simmer the soup:
- Pour in vegetable broth along with drained black beans and diced tomatoes. Bring to a simmer, then lower the heat to medium. Let cook for fifteen minutes so the flavors meld.
- Brighten and season:
- Add lime zest and juice to the pot. Taste and adjust seasoning with salt and black pepper for balance.
- Poach the eggs:
- Create four small wells in the simmering soup with a spoon. Crack each egg into a small bowl, then carefully slide into the wells. Cover and cook until eggs are set to your liking, about five minutes.
- Serve and garnish:
- Place one egg into each serving bowl, divide soup evenly, and garnish generously with chopped cilantro. Serve immediately.
Bookmark
One of my favorite parts of making this dish is watching the eggs poach directly in the soup. It feels rustic and comforting, and the soft yolk enriches the broth when stirred in. My family always fights over who gets the first ladleful.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of broth if it thickens.
Ingredient Substitutions
For a milder soup use roasted red peppers instead of chipotle. Swap lime for lemon if preferred. Pinto beans can replace black beans for a softer texture.
Serving Suggestions
Serve with crusty bread to soak up the flavorful broth or alongside a simple green salad. Warm corn tortillas also pair beautifully.
Bookmark
Cultural Context
Black bean soups are a staple in Latin American cooking, often featuring regional spices and toppings. This version nods to Mexican flavors with chipotle and cumin while adding the comfort of poached eggs.
Frequently Asked Questions About Recipes
- → Can I use canned black beans?
Yes, canned black beans work perfectly and save time. Just drain and rinse before adding.
- → What can I use instead of chipotle peppers?
Smoked paprika or a dash of cayenne pepper can provide a similar smoky heat.
- → How do I keep the eggs from overcooking?
Check them after 4 minutes and remove from heat as soon as the whites are set but the yolks are still soft.
- → Can I make this soup vegetarian?
It already is vegetarian when using vegetable broth and no meat-based toppings.
- → What can I serve with this soup?
Crusty bread, warm tortillas, or a light green salad pair wonderfully with this dish.