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.
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.
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