Chipotle Black Bean & Corn Soup

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

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.