Chipotle Black Bean Soup
- Number of Servings: 4
Ingredients
1 tablespoon olive oil2 medium-size red onions, chopped1 medium-size red bell pepper, chopped1 medium-size green bell pepper, chopped4 garlic cloves, minced4 teaspoons ground cumin1 16-ounce package dried black beans1 tablespoon chopped chipotle chiles from a can (use less if you prefer less heat)7 cups hot water (tap water is fine)2 tablespoons fresh lime juice2 teaspoons coarse kosher salt1/4 teaspoon ground black pepper
Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 3 hours, but longer if necessary. [See note up top.]
Transfer four cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Adjust seasonings to taste. Ladle soup into bowls. Serve with desired toppings.
Serving Size: makes 4 large servings
Transfer four cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Adjust seasonings to taste. Ladle soup into bowls. Serve with desired toppings.
Serving Size: makes 4 large servings
Nutritional Info Amount Per Serving
- Calories: 244.2
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 611.3 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 12.9 g
- Protein: 12.3 g
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