Moosewood Black Beans & Chipotle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/4 cup olive oil2 cups chopped onions2 cloves garlic minced or pressed2 cups peeled and diced carrots1 1/2 teaspoons ground cumin1 cup chopped celery1 cup chopped green or red bell peppers2 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 juice1/2 cup watersalt to tastesour cream to topchopped fresh cilantro
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.
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.
Nutritional Info 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
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