Wednesday, January 25, 2006

Black Bean Chipotle Soup Recipe

1/4 cup olive oil
2 cups chopped onions
4 cloves garlic minced
2 cups (1 pound) diced carrots
1 1/2 teaspoons cumin
1 cup chopped celery
1 cup chopped green pepper
Small amount of sherry
2 (15 ounce) cans undrained black beans
1 Tbsp canned chipotle in Adobo sauce, diced (or amount to taste)
1 (14 ounce) can tomatoes, undrained
1/2 cup orange juice
2 1/2 cups water
2 vegetable bouillon cubes
Salt and pepper to taste
Garnish: sour cream & fresh cilantro

Heat oil in pan. Add onions and cook on medium heat until onion is translucent. Add carrots and cumin. Cook on medium heat until carrots are beginning to get tender, stirring frequently. Add garlic, celery and pepper and cook on low covered for about 10 minutes. Deglaze pan with a bit of sherry. Add beans, chipotle, tomatoes, orange juice, water and bouillon cubes. Simmer, covered for approximately 20 minutes, or until carrots are tender and cooked. Adjust seasonings.


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