Simple Yet Delicious – Adobo Black Bean Soup

On inauguration day, while over 1.8 million people flooded capital hill and surrounding area to witness history in the making, I was working far away in Reston. Yes, I missed all the glory and truth be told, even if I had the day off I would probably have just slept in; maybe baked a pie (fact: baking a pie is never a poor use of one’s free time), but definitely keeping myself as far away from DC as possible. There are a lot of great things about living inside the beltway, but every now and then there are events that strongly compel you to stay out of DC (the cherry blossom festival is another taxing escapade).

Sweating those aromatics

I’ve never been one for politics and while I am hopeful for the possibilities our new President brings, there was no friggin’ way I was putting up with THAT insanity. And it was cold. Good lord, do I hate the cold… It was still a noteworthy day for me though because I came across some delicious black bean soup at Whole Foods. Due to my lack of time management, I had not prepared a large pot of soup for the week and was forced to brave the elements in search of lunchtime nourishment. I was pleased to find this soup and had to recreate it!

Adobo Black Bean Soup

This soup…. is not the soup I had on Tuesday. Don’t get me wrong, this is good soup and I’m enjoying it quite a bit; but it is not the soup I had at Whole Foods. This soup is milder and less sweet; and still delicious. It’s got a bit of a spicy tweak to it, but not so much as to overpower the taste. Give it a shot. And if you’ve ever tried to make Whole Food’s version, let me know.

Adobo Black Bean Soup

Adobo Black Bean Soup
Inspired by Whole Foods

2 tablespoons of olive oil
1 yellow onion; chopped
1 green bell pepper chopped
2 cloves of garlic; minced
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon adobo seasoning
2 chipotle peppers in adobo sauce
4 tablespoons adobo sauce
2 cups dried black beans; cooked and drained
1 teaspoon cocoa
2 tablespoons sherry cooking wine
4 cups water
Salt to taste

In a large sauce pan, heat the oil on medium heat and sweat the onion, bell pepper and garlic until onion is soft and slightly translucent; approximately 3 minutes. Add the oregano, cumin, adobo seasoning, chipotle peppers and adobo sauce. Stir briefly and let cook for approximately one minute. Add everything else and simmer for 30 minutes. Add salt to taste.

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