MOOSEWOOD BLACK BEAN AND CHIPOTLE SOUP
Make and share this Moosewood Black Bean and Chipotle Soup recipe from Food.com.
Provided by leeners82
Categories Black Beans
Time 40m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Warm the oil in a non-reactive soup pot.
- Sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent.
- Add the carrots and cumin and cook on medium heat, sitting often for a few minutes.
- Add the celery and peppers, lower the heat, cover, and cook for about 10 minutes. A.
- dd the beans chipotle, tomatoes, orange juice, and water, and simmer, covered for 20 minutes.
- If you're not using canned beans, add 1/2 cup of beans cooking liquid or additional water.
- If you like a thicker broth, you can blend one or two cups of the soup until pureed, and stir it back into the remaining soup.
- Top with optional sour cream and cilantro.
Nutrition Facts : Calories 502.5, Fat 15.4, SaturatedFat 2.3, Sodium 71, Carbohydrate 73.8, Fiber 23.4, Sugar 12.3, Protein 21.8
CHIPOTLE BLACK BEAN SOUP RECIPE
Steps:
- Rinse the beans thoroughly and remove any bad seeds from the bunch.
- Drizzle the olive oil into a large Dutch oven or stock pot over medium heat. Allow oil to warm up.
- Add the diced onion and cook for 3 to 5 minutes, or until softened.
- Add garlic and cook for about 30 seconds, or until fragrant.
- Stir in the black beans, dried parsley, oregano, cumin, and bay leaves. Add enough water to cover the beans.
- Bring to a boil and reduce heat to medium-low. Simmer for 2 hours or until beans are tender.
- Remove from heat and take out the bay leaves.
- Lastly, mix in the paprika, chili powder and lime juice. Season with salt. Squeeze some lemon or lime juice for a tangy twist.
- Enjoy!
Nutrition Facts : Calories 236 cal
CHIPOTLE BLACK BEAN SOUP WITH LIME-PICKLED ONIONS
Use storecupboard pulses in this healthy, Mexican-inspired soup - freshen it up with sweet onions, coriander and soured cream
Provided by Jennifer Joyce
Categories Lunch, Soup
Time 35m
Number Of Ingredients 12
Steps:
- To make the lime-pickled onions, combine ½ the lime juice and ½ the onions in a small bowl, and season. Leave to pickle for 30 mins.
- Meanwhile, heat the olive oil in a saucepan over a medium-high heat. Add the garlic and remaining onions, and season. Cook for 8 mins or until the onions are translucent. Add the spices and chipotle purée, cook for 1 min, then add the beans, stock and remaining lime juice. Simmer for 15 mins, then purée in a blender.
- Pour the soup into a clean pan to reheat. Serve with a little of the drained pickled onions, topped with a small drizzle of soured cream and some coriander, and the tortillas on the side.
Nutrition Facts : Calories 190 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
BLACK BEAN CHIPOTLE SOUP
I am a vegetarian, but the rest of my family is not. But they prefer this soup to a traditional meaty chili because it's packed with so much flavor.-Janice Schneider, Parkville, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts, 1 cup sauce).
Number Of Ingredients 20
Steps:
- 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. , Meanwhile, in a blender, combine the sour cream, green onion tops, garlic, salt and adobo sauce; cover and process until blended. , Discard bay leaves from soup. Top each serving with sauce and sprinkle with cilantro.
Nutrition Facts : Calories 185 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 883mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges
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