Smokey Black Bean and Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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A hearty black bean soup with a nice smokey flavor. Freezes well. Ingredients:
1 chipotle chile in adobo |
cooking spray |
2 cups onions, chopped |
1 cup carrot, chopped |
3/4 cup celery, thinly sliced |
4 garlic cloves, minced |
2 teaspoons ground cumin |
1 teaspoon smoked paprika |
2 teaspoons dried basil |
1 teaspoon dried oregano |
1 teaspoon chili powder |
2 bay leaves |
2 cups water |
3 (15 ounce) cans black beans |
2 (14 1/2 ounce) chicken broth |
2 (14 1/2 ounce) cans diced tomatoes |
1/2 cup sour cream |
1/4 cup cilantro |
lime wedge |
Directions:
1. Finely chop chile in adobo sauce.
2. Heat a large pot coated with cooking spray over medium heat. Add onion, carrot, celery and garlic. Saute until onion and carrots are tender, about 10 minutes.
3. Stir in chile, cumin, smoked paprika, basil, oregano, chili powder and bay leaves. Cook for one minute, stirring constantly.
4. Add water, beans, broth, tomatoes. Bring to a boil.
5. Reduce heat, partially cover and simmer for about 2 hours, stirring occasionally.
6. Remove from heat and discard bay leaves.
7. Serve in bowls; top soup with sour cream and cilantro. Serve with lime wedges.
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