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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 119.2
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,188.8 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 5.4 g
  • Protein: 5.7 g

View full nutritional breakdown of Zesty Black Bean Soup with Chipotle Chiles calories by ingredient
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Zesty Black Bean Soup with Chipotle Chiles

Submitted by: RHONDAJ130

Introduction

From "The Daniel Fast" by Susan Gregory

Dried beans tend to cook unevenly, so be sure to taste several beans to deter- mine their doneness in step 1. Prepare the soup ingredients while the beans sim- mer and the garnishes while the soup simmers. You don't need to offer all of the garnishes, but choose a couple; garnishes add not only flavor but texture and color as well. Leftover soup can be refrigerated in an airtight container for 3 or 4 days; reheat it in a saucepan over medium heat until hot, stirring in additional vegetable broth if it has thickened beyond your liking. The addition of chipo- tle chiles in adobo—smoked jalapeños packed in a seasoned tomato-vinegar sauce—makes this a spicier, smokier variation of Black Bean Soup.
From "The Daniel Fast" by Susan Gregory

Dried beans tend to cook unevenly, so be sure to taste several beans to deter- mine their doneness in step 1. Prepare the soup ingredients while the beans sim- mer and the garnishes while the soup simmers. You don't need to offer all of the garnishes, but choose a couple; garnishes add not only flavor but texture and color as well. Leftover soup can be refrigerated in an airtight container for 3 or 4 days; reheat it in a saucepan over medium heat until hot, stirring in additional vegetable broth if it has thickened beyond your liking. The addition of chipo- tle chiles in adobo—smoked jalapeños packed in a seasoned tomato-vinegar sauce—makes this a spicier, smokier variation of Black Bean Soup.

Number of Servings: 6

Ingredients

    - 2 cups dried black beans, soaked overnight, rinsed, and picked over
    - 2 bay leaves
    - 5 cups water
    - 1 teaspoon salt
    - 3 tablespoons olive oil
    - 3 cups finely chopped onion
    - 1⁄2 cup finely chopped carrot
    - 1 cup finely chopped celery
    - 1⁄2 teaspoon salt
    - 5–6 medium cloves garlic, minced
    - 11⁄2 tablespoons ground cumin
    - 1 tablespoon Chipotle Chiles in Adobo Sauce
    - 2 teaspoons adobo sauce
    - 6 cups vegetable broth
    - 2 tablespoons cornstarch
    - 2 tablespoons water
    - 2 tablespoons lime juice, from 1–2 limes

    Garnishes
    - lime wedges
    - minced fresh cilantro leaves
    - red onion, finely diced
    - avocado, diced medium

Directions

1. Cook the beans: Place beans, bay leaves, and water in large saucepan with tight-fitting lid. Bring to boil over medium-high heat; using large spoon, skim scum as it rises to surface. Stir in salt, reduce heat to low, cover, and simmer briskly until beans are tender, 11⁄4 to 11⁄2 hours (if necessary, add another cup of water and continue to simmer until beans are tender); do not drain beans. Discard bay leaves.

2. Cook the soup: Heat the oil in large soup pot over medium-high heat; add onion, carrot, celery, and salt; sauté while stirring occasionally, about 12–15 minutes or until vegetables are soft and lightly browned. Reduce heat to medium-low; add garlic and cumin and continue to cook until fragrant, about 3 minutes. Stir in the beans, the bean cooking liquid, chipotle chiles, adobo sauce, and vegetable broth. Increase heat to medium-high and bring to boil; reduce heat to low and simmer, uncovered, stirring occasionally for about 30 minutes while flavors blend.

3. Serving: Ladle about 11⁄2 cups beans and 2 cups liquid into food processor or blender, process until smooth, and return to pot (you can also use an immersible blender). Stir together cornstarch and water in small bowl until combined, then gradually stir about half of cornstarch mixture into soup; bring to boil over medium-high heat to thicken soup, stirring occasionally. Adjust the thickening to your liking by adding more of the cornstarch mixture. Remove the pot from the heat, and stir in lime juice before ladling soup into bowls; serve immediately, and offer garnishes separately.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user RHONDAJ130.






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