MOOSEWOOD BLACK BEAN AND CHIPOTLE SOUP

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Moosewood Black Bean and Chipotle Soup image

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

1/4 cup olive oil
2 cups onions, chopped
2 garlic cloves, minced or pressed
2 cups carrots, peeled and diced
1 1/2 teaspoons ground cumin
1 cup celery, chopped
1 cup bell pepper, green or red, chopped
2 (15 ounce) cans black beans, undrained (or cook 1 cup dried beans)
1 chipotle chile in adobo
2 cups tomatoes, chopped fresh (or 12 ounce undrained canned)
1/2 cup orange juice
1/2 cup water
salt, to taste
sour cream, to top
fresh cilantro, chopped

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

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