Black Bean & Chipotle Pepper Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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1 c = 138 cals, (1.2g fat, 0 cholesterol, 368mg sodium) Ingredients:
16 oz black beans |
49 oz chicken broth, swanson |
32 oz tomatoes, crushed |
2 tsp jalapeno pepper, canned , puree see note |
1 large red bell pepper |
1 large yellow bell pepper |
1 large onion, sweet finely chopped |
3 large carrots, shredded |
1 cup celery, thinly sliced |
8 cups water, add more as needed |
2 tbs garlic, fresh and spice to taste |
Directions:
1. note: instead of jalapeno peppers (trouble getting recipe to use right ingredient), i used the chipotle peppers in adobe sauce. It comes in a very small can. puree the whole can, add tsp or 2 to the soup. put rest in zip lock bag, lay flat and freeze so small amounts can be broken off to use as needed in recipes. a very small amount goes a very long way!!!
2. soak beans overnight, rinse and add to large stew pot with all ingedients.
3. spice to taste (chili powder, pepper, blackening seasoning, onion powder, bragg amino acids for salt flavor),
4. bring to boil and simmer on low heat until all tender, about 2 to 3 hours.
5. 1/2 way through, mash about 1/2 the beans in the pot to help thicken
6. i prefer this a bit more like stew so i simmer and reduce, although water may be added as preferred.
7. May substitute low sodium or sodium free broth.
8. serve warm with diced onion, shredded cheese, sour cream (fat free) [note: toppings are not included in nutrition info for recipe]
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