Pomegranate-Chipotle Black Bean Soup Recipe

Name: Pomegranate-Chipotle Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra virgin olive oil; 1 celery rib, diced; 1 large yellow onion, diced; 1 medium carrot, diced; 4 garlic cloves, peeled and crushed; 1 pound dried black beans, soaked overnight; 3 quarts water; 1 large meaty smoked ham hock (mine was 3 lbs); 1 - 3 chipotle peppers in adobo sauce, chopped; 2 - 3 teaspoons adobo sauce from the can of chipotle peppers; 3 tablespoons chopped flat-leaf parsley; 3 teaspoons ground cumin; 1 1/2 teaspoons dried oregano; 1 large bay leaf; 1 1/2 teaspoons kosher salt; fresh cracked black pepper to taste; 1/2 cup pomegranate juice (or substitute 1/4 - 1/2 cup orange or lime juice); 1 - 2 tablespoons dark or light brown sugar (I used 2 tablespoons); cilantro, for garnish; sour cream or creme fraiche, for garnish; 3 tablespoons pomegranate arils, for garnish (optional)

Servings: persons

1/2 cup extra virgin olive oil
1 celery rib, diced
1 large yellow onion, diced
1 medium carrot, diced
4 garlic cloves, peeled and crushed
1 pound dried black beans, soaked overnight
3 quarts water
1 large meaty smoked ham hock (mine was 3 lbs)
1 - 3 chipotle peppers in adobo sauce, chopped
2 - 3 teaspoons adobo sauce from the can of chipotle peppers
3 tablespoons chopped flat-leaf parsley
3 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 large bay leaf
1 1/2 teaspoons kosher salt
fresh cracked black pepper to taste
1/2 cup pomegranate juice (or substitute 1/4 - 1/2 cup orange or lime juice)
1 - 2 tablespoons dark or light brown sugar (I used 2 tablespoons)
cilantro, for garnish
sour cream or creme fraiche, for garnish
3 tablespoons pomegranate arils, for garnish (optional)

1
In a large soup pot, heat the oil and add the celery, carrot, onion and garlic. Cook over low heat until the vegetables begin to soften.
2
Drain the beans. Add them to the pot with the ham hock and water, along with the chipotle peppers, sauce, 2 tablespoons of parsley, 2 teaspoons cumin, the oregano, bay leaf, salt and black pepper. Bring to a boil. Reduce heat and cook, uncovered, for a good long time, like a couple of hours. You may have to add a bit of water depending on how long your beans will take to soften, and how much liquid evaporates.
3
If beans are still not done, cover pot with lid for a few minutes.
4
Remove hock from soup, and set aside until slightly cooled. Pull off and shred the meat, and return the meat to the pot.
5
Stir in the remaining parsley, cumin, pomegranate juice and sugar. Simmer for 20 more minutes. Taste for salt and seasonings.
6
Serve with a spoonful of sour cream, a sprig of cilantro, and a scattering of pomegranate arils, if desired.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cup extra virgin olive oil, 1 celery rib, diced, 1 large yellow onion, diced, 1 medium carrot, diced, and more.

Yes, Pomegranate-Chipotle Black Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pomegranate-Chipotle Black Bean Soup

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