Southwestern vegetarian black bean soup
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried black beans |
| ½ | cup | Water |
| 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 | Cloves garlic, minced | |
| 3½ | cup | Vegetable broth, canned |
| 1 | cup | Cooking sherry |
| 2 | tablespoons | Ground cumin |
| 1 | tablespoon | Chili powder |
| 1 | tablespoon | Dried oregano |
| 2 | tablespoons | Honey |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Pepper |
| 29 | ounces | Tomatoes, canned, diced, undrained |
| 1 | Bay leaf | |
| 7 | tablespoons | Fat-free sour cream |
| Cilantro sprigs (optional) | ||
Directions
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