Bean Soup with Potatoes and Green Chile: A Hearty Delight

If you’re looking for a comforting and nutritious dish, Bean Soup with Potatoes and Green Chile is a must-try! This hearty soup combines the richness of black beans with the earthiness of potatoes and a gentle kick from green chilies. Perfect for chilly evenings, this soup is not only delicious but also packs a punch of flavor and nutrition.

Why Make This Recipe

There are numerous reasons to whip up this delightful bean soup. First and foremost, it’s incredibly satisfying, filling you up without weighing you down. The blend of spices and fresh ingredients creates a robust flavor profile that’s both comforting and refreshing. Additionally, this recipe is straightforward, making it ideal for both experienced cooks and beginners alike. With beans as the main ingredient, it’s a great plant-based meal packed with protein and fiber. Plus, it’s easily customizable to suit your taste!

How to Make Bean Soup with Potatoes and Green Chile

Let’s dive into the simple steps to prepare this delicious soup. With just a bit of chopping and sautéing, you’ll have a warming bowl of soup ready in no time.

Ingredients

Gather the following ingredients:

2 cups of cooked black beans
2 medium potatoes, diced
2-3 green chilies, chopped
1 onion, chopped
2 cloves of garlic, minced
6 cups of vegetable or chicken broth
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish

Directions

Follow these easy steps to create your bean soup:

In a large pot, heat a bit of olive oil over medium heat. Sauté the chopped onion and minced garlic until they are translucent.
Add the diced potatoes and chopped green chilies to the pot. Cook for about 5 minutes, allowing their flavors to mingle.
Stir in the cooked black beans, cumin, salt, and pepper.
Pour in the vegetable or chicken broth and bring the mixture to a boil.
Once boiling, reduce the heat and let the soup simmer for about 20-25 minutes, or until the potatoes are tender.
Check the seasoning, adjusting as necessary. Serve hot, garnished with fresh cilantro for an extra touch of flavor.

How to Serve Bean Soup with Potatoes and Green Chile

This bean soup is excellent on its own, but you can elevate your dining experience by serving it with a side of crusty bread or tortilla chips. Consider adding a dollop of sour cream or avocado slices for creaminess, and extra chopped cilantro for freshness.

How to Store Bean Soup with Potatoes and Green Chile

To keep your bean soup fresh, allow it to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it in portions. This way, you can enjoy a warm bowl of soup anytime!

Tips to Make Bean Soup with Potatoes and Green Chile

Adjust Spice Levels: Depending on your taste preference, you can add more or fewer green chilies. Feel free to experiment with different peppers to find your perfect flavor balance.
Add Vegetables: You can boost the nutrition in this soup by adding other veggies, such as carrots or corn.
Use Leftovers: This recipe is a great way to use up leftover beans or vegetables you might have in your fridge.

Variations

Beans: If you don’t have black beans on hand, you can substitute them with kidney beans or pinto beans.
Broth: For added flavor, try using homemade broth or even a chicken broth if you’re not aiming for vegetarian.
Herbs: Experiment with different herbs, such as oregano or thyme, to add depth to the flavor.

FAQs

1. Can I use canned beans instead of cooked black beans?
Yes, you can use canned black beans for convenience. Make sure to rinse and drain them before adding them to the soup.

2. Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free broth.

3. Can I make this soup ahead of time?
Absolutely! This soup reheats well, making it perfect for meal prepping. Just follow the storage tips mentioned above.

Enjoy your delicious and healthy Bean Soup with Potatoes and Green Chile! It’s a bowl of comfort that’s sure to become a favorite in your home.

Bean Soup with Potatoes and Green Chile

A hearty bean soup featuring black beans, earthy potatoes, and a kick from green chilies, perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course, Soup

Cuisine American, Vegetarian

Servings 6 servings

Calories 250 kcal

Ingredients

Main Ingredients

2 cups cooked black beans Canned black beans can be used instead.
2 medium potatoes, diced
2-3 green chilies, chopped Adjust spice level according to taste.
1 onion, chopped
2 cloves garlic, minced
6 cups vegetable or chicken broth Use homemade for added flavor.
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Preparation

In a large pot, heat a bit of olive oil over medium heat. Sauté the chopped onion and minced garlic until they are translucent.
Add the diced potatoes and chopped green chilies to the pot. Cook for about 5 minutes, allowing their flavors to mingle.
Stir in the cooked black beans, cumin, salt, and pepper.
Pour in the vegetable or chicken broth and bring the mixture to a boil.
Once boiling, reduce the heat and let the soup simmer for about 20-25 minutes, or until the potatoes are tender.
Check the seasoning, adjusting as necessary. Serve hot, garnished with fresh cilantro for an extra touch of flavor.