• Jane Evans Bonacci The Heritage Cook

    WELCOME to The Heritage Cook ... we're sharing traditions, one recipe at a time! I learned to cook at my grandmother’s side, watching her create nourishing meals for the family. I love to share the lessons she taught me. I am a recipe editor, developer and tester, a food writer, passionate cook, and baker. Subscribe to the blog and never miss a recipe or the fun of Chocolate Mondays! Creating, exploring, sharing, nurturing ... that is what I love about cooking!

  • Some comments made by readers …

    ... Woo hoo! Mondays just got a whole lot better now that you’re featuring chocolate in some shape or form each week. It’s my favorite food group, after all...

    ... We prepared the “Fathers Day Brunch” on Sunday. It was a big hit! I was amazed at the light and very tasty pancakes. It looks like your recipes are going to keep me busy!...

    ... The [Chocolate Crinkle] cookies look beautiful. First bite brings a sensational experience to the pallet. Slightly crunchy exterior at first, then the moist interior with a burst of chocolate flavor through out my mouth. The flavors lingers long enough that I feel I must have another bite to experience it all again...

    ... This chicken is delicious. So tender, even the breast meat, with a hint of onion and lemon. Definitely a keeper...

    ... Just had my first bite and WOW! I think this is the best homemade brownie i have ever tasted. Great chocolate flavor with the right amount of sweetness. And the fudgy consistency is perfect! ...

    ... LOVE, LOVE, LOVE the glossary. I’ve “heard” these terms but never have I seen them in print. Keep ‘em coming! ...

    ... I made this pasta sauce this past weekend...what can I say, it was delicious! I added fresh zuchinni and eggplant for a vegetarian style meal like you suggested. Topping the pasta dish with fresh basil from my "Swiss" herb garden made the sauce perfect! ...

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Chipotle Black Bean Soup

Chipotle Black Bean Soup

I love soups. They are full of flavor and nutrients, easy to digest, and filling. Today is a cold and rainy day and I want something to warm me up. A vegetarian dinner will help off-set yesterday’s chocolate indulgence. When you hear the word vegetarian you may think of a plate of boring vegetables, but this soup is about as far from boring as you can get!

Have you ever tried chipotle chiles? They are smoked jalapenos, typically found dried or in adobo sauce. Adobo sauce is a combination of vinegar, herbs and spices, and is often used in Mexican cooking. If you are using dried chiles, you will need to reconstitute them in boiling water for about 15 minutes, remove the stem and seeds, and chop coarsely. If you just wanted the smoky flavor without the heat, you could use some smoked paprika instead.

This recipe from Whole Foods Market is delicious and nutritious. But, looking at the ingredients list, I don’t have everything it calls for. That’s alright, now is when I get to be creative! I don’t have any dried black beans in my pantry, but I do have canned beans. They are a great time-saving substitute. Because they are already cooked, you can have this soup on the table in no time. Dried beans are smaller than cooked beans, so I’m guessing that about 3 to 4 cans will be enough for this soup. You will need to drain and rinse them well before using.

Assemble your ingredients and sauté the vegetables, chiles and seasonings as directed. Then add the rest of the ingredients. Instead of simmering this for a couple of hours, it’s only going to take about 30 minute to blend the flavors. This is a hearty, chunky soup, but if you prefer it smooth, use an immersion blender or regular blender just before serving to purée it. Make sure you take out the bay leaf first!

Chipotle Black Bean Soup

From The Whole Foods Market Cookbook

Serves 6 to 8

The smoky, spicy almost chocolate-like flavor of this soup comes from chipotle chilies, an ingredient that is very popular in the Southwest. Chipotle chilies, which are smoked jalapeños, can be found dried, pickled or canned in thick adobo sauce. This recipe calls for unsweetened cocoa, which adds a warmth to the complex flavor of this soup. Enjoy it with corn bread to buffer the chilies.


2 cups (dry) black beans, rinsed

1/8 cup olive oil

2 cups chopped red onion

1 medium red bell pepper, seeded and chopped

1 medium green bell pepper, seeded and chopped

2 cloves garlic, minced

1 tbsp dried oregano, or 3 tbsp fresh

1 tbsp ground cumin

3 chopped canned chipotle chilies

2 tbsp adobo sauce from canned chipotle peppers

12 cups water

1 bay leaf

1 tbsp unsweetened cocoa powder

3/4 cup orange juice

1/2 cup minced fresh cilantro

6 scallions, thinly sliced

Sea salt, to taste


Soak the black beans overnight or 6 to 8 hours prior to cooking.

Heat the olive oil in a large pot over medium-high heat. Add the red onion, peppers and garlic; sauté until the onion is translucent. Reduce the heat to medium-low, and add the oregano, cumin, chipotle chilies, and adobo sauce; sauté for 1 minute.

Add the cold water, bay leaf, and beans. Bring the soup to a boil, then lower to a simmer and cook uncovered for 1-1/2 to 2 hours, until the beans are tender.

Stir in the cocoa powder, orange juice, cilantro, scallions, and salt; continue to simmer for 5 minutes. Remove the bay leaf and serve.


4 Responses

  1. Ha! I certainly hope they are the kind you would find in a bakery …

  2. Is there an easy way to print this recipe?
    I must be missing something.
    Thank you

    • Hi Bambi, I am still trying to figure out how to get an easy-to-print feature on this page. For now, the best way is to highlight the text and copy/paste into a word processing doc. I am hoping to have a solution up by the end of the week!

      Thanks for the question,


  3. Are those your buns in the header photo? I mean buns as in bakery items!!!!!!!!!!!!!

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