Southwestern Vegetarian Black Bean Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
|
Enjoy the combination of flavors and vegetables in this Southwestern Vegetarian Black Bean Soup. It may take a bit of time to prep and cook, but the end result is worth it. Ingredients:
1 pound dried black beans |
1/2 cup water |
1/2 ounce dried chipotle chile |
2 tablespoons vegetable oil |
1 1/2 cups chopped onion |
3/4 cup chopped carrot |
3/4 cup chopped celery |
3/4 cup chopped green bell pepper |
3/4 cup chopped red bell pepper |
2 garlic cloves, minced |
3 1/2 cups canned vegetable broth |
1 cup dry sherry |
2 tablespoons ground cumin |
1 tablespoon chili powder |
1 tablespoon dried oregano |
2 tablespoons honey |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/8 teaspoon pepper |
2 (14.5-ounce) cans diced tomatoes, undrained |
1 bay leaf |
7 tablespoons nonfat sour cream |
cilantro sprigs (optional) |
Directions:
1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander; set aside.
2. Combine 1/2 cup water and chile in a small saucepan; bring to a boil. Remove water and chile from heat; cover and let stand 10 minutes or until chile is softened. Place water and chile in a food processor, and process 1 minute or until smooth. Set chile puree aside.
3. Heat oil in a Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saute 7 minutes. Add beans, 2 tablespoons chile puree, broth, and next 10 ingredients (broth through bay leaf); bring to a boil. Cover, reduce heat, and simmer 1 hour. Discard bay leaf.
4. Remove 4 cups of beans and vegetables from soup with a slotted spoon; set aside. Place half of remaining soup in a blender; process until smooth, and pour into a bowl. Repeat procedure with other half of soup. Return pureed soup to pan, and stir in 4 cups of the bean-vegetable mixture. Cook soup over medium-low heat until thoroughly heated. Ladle soup into individual bowls; top with sour cream, and garnish with cilantro, if desired. Serve with remaining chile puree, if desired.
|
|