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Lunch recipe · from the recipe book

Black Bean and Mushroom Tomato Soup with Chipotle

A hearty, smoky tomato broth thick with black beans, meaty browned mushrooms and sweet corn, finished with lime, cilantro and a dollop of cool yogurt.

Black Bean and Mushroom Tomato Soup with Chipotle

Ingredients

  • 2 tbsp27 gOlive oil
  • 5¾ cups sliced400 gWhite mushroomssliced
  • 1½ medium160 gYellow oniondiced
  • 1 medium119 gRed bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • 14½ oz411 gDiced tomatoes, canned
  • 3 cups660 gVegetable broth
  • 3 cups500 gBlack beans, canned, drained and rinsed
  • 1 cup136 gCorn kernels, frozen
  • ¼ tsp1.5 gSalt
  • ½ tsp1 gBlack pepper
  • ½ lime, juiced22 gLime juice
  • ½ cup chopped8 gFresh cilantrochopped
  • 4 oz120 gPlain Greek yogurt, nonfat

Steps

  1. Prepare the vegetables first: slice the mushrooms, dice the onion and red bell pepper, seed and mince the jalapeño, mince the garlic and chop the cilantro.
  2. Heat half of the olive oil in a Dutch oven over medium-high heat. Add the mushrooms in an even layer and cook without stirring for 4 minutes, then stir and cook 4 minutes more until browned. Transfer the mushrooms to a plate.
  3. Lower the heat to medium and add the remaining half of the olive oil. Add the onion, red bell pepper and jalapeño and cook, stirring, for 6 minutes until soft.
  4. Stir in the garlic, tomato paste, cumin, smoked paprika and oregano and cook for 1 minute until fragrant and the paste darkens.
  5. Add the canned tomatoes with their juice, the vegetable broth and the black beans, scraping up the browned bits from the bottom of the pot.
  6. Bring to a boil, then lower the heat and simmer, partly covered, for 15 minutes.
  7. Scoop out about a third of the soup, mash it roughly with a potato masher or fork, and stir it back in to thicken the broth.
  8. Return the browned mushrooms to the pot and stir in the frozen corn kernels straight from the freezer, then season with the salt and black pepper. Simmer for 5 minutes until the corn is hot.
  9. Turn off the heat and stir in the lime juice.
  10. Ladle the soup into bowls and top each with a spoonful of the Greek yogurt and a sprinkle of the cilantro.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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