Yield: 7 Servings
|1 pounds||Dried black beans|
|½ ounce||Chipotle pepper, dried|
|2 tablespoons||Vegetable oil|
|1½ cup||Onion, chopped|
|¾ cup||Carrot, chopped|
|¾ cup||Celery, chopped|
|¾ cup||Green bell pepper, chopped|
|¾ cup||Red bell pepper, chopped|
|2 \N||Cloves garlic, minced|
|3½ cup||Vegetable broth, canned|
|1 cup||Cooking sherry|
|2 tablespoons||Ground cumin|
|1 tablespoon||Chili powder|
|1 tablespoon||Dried oregano|
|½ teaspoon||Ground cinnamon|
|29 ounces||Tomatoes, canned, diced, undrained|
|1 \N||Bay leaf|
|7 tablespoons||Fat-free sour cream|
|\N \N||Cilantro sprigs (optional)|
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander; set aside.
Combine ½ c water and chile in a small saucepan; bring to a boil. Remove water and chile from heat; cover and let stand 10 minutes or until chile is softened. Place water and chile in a food processor, and process 1 minute or until smooth. Set chile puree aside.
Heat oil in a Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saute 7 minutes. Add beans, 2 tablespoons chile puree, broth, and next 10 ingredients (broth through bay leaf); bring to a boil. Cover, reduce heat, and simmer 2 hours. Discard bay leaf.
Remove 4 cups of beans and vegetables from soup with a slotted spoon; set aside. Place half of remaining soup in a blender; process until smooth, and pour into a bowl. Repeat procedure with other half of soup. Return pureed soup to pan and stir in 4 cups of bean-vegetable mixture. Cook soup over medium-low heat until thoroughly heated. Ladle soup into individual bowls; top with sour cream and garnish with cilantro, if desired. Serve with remaining chile puree, if desired.
Yield 7 servings (serving size: 1½ cups soup and 1 tablespoon sour cream).
Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 110 Posted to MC-Recipe Digest V1 #610 by Terry & Kathleen Schuller <schuller@...> on May 13, 1997