Black Bean Chipotle Soup
Black Bean Chipotle Soup
3 Tbls olive oil
4 cups chopped onions
6 to 8 garlic cloves, minced or pressed
4 cups carrots, peeled and diced
1 Tbl ground cumin
2 cups chopped celery
2 cups chopped green bell peppers
6 cups cooked black beans (4 - 15 oz cans undrained)
1 dried chipotle pepper or 2 canned chipotle pepper in adobo sauce**
4 - 14 oz undrained canned chopped tomatoes
1 cup orange juice
5 cups vegetable broth
sour cream (optional)
chopped fresh cilantro (optional)
** If using dried chipotle, remove it before serving.
Warm oil in a nonreactive soup pot. Sauté onions and garlic in oil for about 10 minutes, stirring frequently, until onions are translucent. Add carrots and cumin and cook on medium heat, stirring often, for a few minutes. Add celery and bell peppers, lower heat, cover, and cook for about 10 minutes. Add beans, chipotle, tomatoes, orange juice, and broth and simmer, covered, for 10 minutes.
Makes 16 cups
|