CHIPOTLE BLACK BEAN SOUP

Ellen Bales

By
@Starwriter

I found this recipe on the back of a can of tomatoes while I was making something else and I knew I would be making it soon. I prefer the meatless version, but you can certainly add the chicken if you wish.
Recipe & photo: Red Gold
01-17-15


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

1/4 c
olive oil
1 c
chopped onions
3 clove
garlic, minced
2 c
diced carrots
1-1/2 tsp
cumin
1 c
chopped celery
1 c
chopped green bell pepper
2 can(s)
(15 oz.) black beans, undrained
2 can(s)
(14.5 oz.) petite diced tomatoes with chipotle
1/2 c
orange juice
1-1/2 c
water
2
vegetable bouillon cubes
salt and black pepper to taste

Step-By-Step

1In a large soup kettle, heat the oil. Add onions and garlic; cook on medium heat until onions are translucent. Add carrots and cumin. Cook on medium heat until carrots are beginning to get tender, stirring frequently.
2Add celery and green bell pepper; cook on low, covered, for about 10 minutes. Add beans, diced tomatoes, orange juice, water and bouillon cubes.
3Simmer, covered, for about 20 minutes or until carrots are tender. Add salt and black pepper; mix well and serve. Garnish with sour cream and fresh cilantro, if desired.
4NOTE: For added flavor, add 2 cups of cooked and cubed chicken.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Dietary Needs: Dairy Free