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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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

Directions Step-By-Step

1
In 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.
2
Add celery and green bell pepper; cook on low, covered, for about 10 minutes. Add beans, diced tomatoes, orange juice, water and bouillon cubes.
3
Simmer, 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.
4
NOTE: 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