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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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âI am a vegetarian, but the rest of my family is not,â confides Janice Schneider from Parkville, Missouri. âBut they prefer this soup to a traditional meaty chili because itâs packed with so much flavor.â Ingredients:
1 large onion, chopped |
3 garlic cloves, minced |
1 teaspoon canola oil |
2 cans (15 ounces each) black beans, rinsed and drained |
2 cans (14-1/2 ounces each) vegetable broth |
1 can (28 ounces) crushed tomatoes |
1 tablespoon chopped chipotle pepper in adobo sauce |
2 bay leaves |
1 tablespoon minced fresh cilantro |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1/8 teaspoon salt |
1/8 teaspoon pepper |
sauce: |
1 cup (8 ounces) reduced-fat sour cream |
2 green onion tops, chopped |
1 garlic clove, peeled |
1/8 teaspoon salt |
1/8 teaspoon adobo sauce |
1 tablespoon minced fresh cilantro |
Directions:
1. In a large saucepan coated with cooking spray, saute onion and garlic in oil until tender. Add the beans, broth, tomatoes, chipotle pepper, bay leaves and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Meanwhile, in a blender, combine the sour cream, green onion tops, garlic, salt and adobo sauce; cover and process until blended.
3. Discard bay leaves from soup. Top each serving with sauce and sprinkle with cilantro. Yield: 8 servings (2 quarts, 1 cup sauce).
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