Moosewood Black Beans & Chipotle Soup

More sharing options

Share on Twitter

4.7 of 5 (9)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 216.5

Total Fat: 9.3 g
Cholesterol: 0.0 mg
Sodium: 121.9 mg
Total Carbs: 28.4 g
Dietary Fiber: 8.1 g
Protein: 6.9 g

View full nutritional breakdown of Moosewood Black Beans & Chipotle Soup calories by ingredient

Minutes to Prepare: 25

Minutes to Cook: 20

Number of Servings: 6

Ingredients

1/4 cup olive oil

2 cups chopped onions

2 cloves garlic minced or pressed

2 cups peeled and diced carrots

1 1/2 teaspoons ground cumin

1 cup chopped celery

1 cup chopped green or red bell peppers

2 cups cooked black beans (two 15-ounce cans, undrained) (or cook 1 cup dried beans)

1/2 dried chipotle pepper, or 1 canned chipotle in adobo sauce (recommended)

2 cups chopped fresh or undrained canned tomatoes (12-ounce can)

1/2 cup orange juice

1/2 cup water

salt to taste

sour cream to top

chopped fresh cilantro

Directions

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. Add 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.

- Moosewood Restaurant Daily Special, Copyright © 1999 by Moosewood, Inc., Clarkson Potter, publishers, New York.

Number of Servings: 6

Recipe submitted by SparkPeople user EANTHONYDC.