Chipotle Black Bean & Corn Soup

Name: Chipotle Black Bean & Corn Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 3 1/2 cups cooked black beans (or 2 14 oz cans low sodium black beans); 3 large garlic cloves chopped; 1 1/2 cups chopped onion; 1 1/2 cups chopped celery; 1 1/2 cups chopped carrots; 4 tsp ground cumin; 1 tsp ground mustard (dry); 1 tsp ground coriander; 1/4 tsp ground cardamom; 1/4 cup sun-dried tomatoes chopped; 2 cups low sodium vegetable stock; 1-2 cups water; 2 Tbsp balsamic vinegar; 2 chipotle chili peppers in adobo sauce; 2 bay leaves; 1 pound frozen corn kernels

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 4

Ingredients

3 1/2 cups cooked black beans (or 2 14 oz cans low sodium black beans)3 large garlic cloves, chopped1 1/2 cups chopped onion1 1/2 cups chopped celery1 1/2 cups chopped carrots4 tsp ground cumin1 tsp ground mustard (dry)1 tsp ground coriander1/4 tsp ground cardamom1/4 cup sun-dried tomatoes, chopped2 cups low sodium vegetable stock1-2 cups water2 Tbsp balsamic vinegar2 chipotle chili peppers in adobo sauce2 bay leaves1 pound frozen corn kernels

Directions

In a large pot over medium heat, saute onion and garlic in about 3 Tbsp water for about 3-4 minutes. Add celery, carrots, spices and sun-dried tomatoes. Stir and cover, let cook 5-7 minutes until veggies start to soften. Add black beans, stock and 1-2 cups water, balsamic vinegar, chipotles and bay leaves. Bring to a boil and simmer for 20-25 minutes. Remove bay leaves and puree soup in a blender or with a hand-blender. Stir in corn and cook another 5-10 minutes until hot. Add more water if necessary to achieve desired thickness.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user SRKIENLE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 392.5
Total Fat: 3.0 g
Cholesterol: 0.0 mg
Sodium: 295.9 mg
Total Carbs: 78.7 g
Dietary Fiber: 20.7 g
Protein: 19.8 g

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