Chipotle black bean soup from The Whole Foods Market Cookbook: A Guide to Natural Foods with 350 Recipes by Steve Petusevsky

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • oboistaalli on December 29, 2025

    This recipe was a disappointment. It's very spicy (which is fine), but also very soupy and not at all a thick texture like the black bean soups I've made in the past. The amount of beans and water are off. If I make this again, I'll use the entire 16oz package of dried black beans (I used Rancho Gordo) rather than just 2 cups and I would add much less water: 8 cups as opposed to 12 cups. I strained off some of the liquid and pureed more beans (not the soup beans) with the liquid and added that back into the soup to thicken it.

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