Roasted Garlic and Chipotle Black Bean Soup
A smoky and hearty black bean soup with roasted garlic and chipotle peppers, perfect for a warming meal. This mexican-inspired soups (vegetarian, gluten free) ready in about 105 minutes turns dried black beans, olive oil, whole garlic cloves into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 220 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups dried black beans
- 2 tbsp olive oil
- 6 whole garlic cloves
- 2 peppers, chopped chipotle peppers in adobo
- 1 large, diced yellow onion
- 6 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp lime juice
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Preheat oven to 400°F. Toss 6 whole garlic cloves with 1 tbsp olive oil, wrap in foil, and roast for 25 minutes until soft and fragrant.
- Step 2: Rinse and soak 2 cups dried black beans overnight, then drain.
- Step 3: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent.
- Step 4: Add the roasted garlic cloves (squeezed from skins), 2 chopped chipotle peppers, 1 tsp ground cumin, and 1 tsp smoked paprika to the pot, cooking for 2 minutes until fragrant.
- Step 5: Add the soaked black beans and 6 cups vegetable broth. Bring to a boil, then reduce to a simmer and cook uncovered for 1 hour until beans are tender.
- Step 6: Use an immersion blender to partially puree the soup, leaving some beans whole for texture.
- Step 7: Season with 1 tsp salt, 1/2 tsp black pepper, and stir in 2 tbsp fresh lime juice.
- Step 8: Serve hot, garnished with 1/4 cup chopped fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Garlic and Chipotle Black Bean Soup take to make?
Total time is about 105 minutes (15 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Garlic and Chipotle Black Bean Soup?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Roasted Garlic and Chipotle Black Bean Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Garlic and Chipotle Black Bean Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Garlic and Chipotle Black Bean Soup vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
