Black Bean and Chipotle Soup |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Another warm you up great tasting soup. Thick and hearty. Adapted from Moosewood. Ingredients:
1/4 cup olive oil |
2 cups chopped onions |
4 cloves garlic, minced |
2 cups diced carrots |
1 1/2 teaspoons cumin |
1 cup chopped celery |
1 cup chopped green bell pepper |
2 (15 ounce) cans black beans, undrained |
1 chipotle chile in adobo, chopped |
2 cups chopped fresh tomatoes |
1/2 cup orange juice |
1/2 cup water |
sour cream |
chopped fresh cilantro |
Directions:
1. In a large soup pot, add oil; heat over medium heat.
2. Add onions and garlic; saute, stirring occasionally, for about 10 minutes or until onions are translucent.
3. Add in the carrots and cumin; cook, stirring often for a few minutes.
4. Add in the celery and bell pepper; lower heat, cover and cook for 10 minutes or so.
5. Add the beans, chipotle, tomatoes, orange juice, and water; simmer, covered, for 20 minutes.
6. Ladle soup into individual serving bowls; top with a dollop of sour cream and sprinkle with cilantro.
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