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chipotle black bean soup

26 Pinches 1 Photo
Starwriter avatar
Indianapolis, IN
Updated on Jan 17, 2015

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

prep time 20 Min
cook time 30 Min
method Stove Top
yield 8 serving(s)

Ingredients

  • 1/4 cup olive oil
  • 1 cup chopped onions
  • 3 cloves garlic, minced
  • 2 cups diced carrots
  • 1-1/2 teaspoon cumin
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 2 cans (15 oz.) black beans, undrained
  • 2 cans (14.5 oz.) petite diced tomatoes with chipotle
  • 1/2 cup orange juice
  • 1-1/2 cup water
  • 2 - vegetable bouillon cubes
  • - salt and black pepper to taste

How To Make chipotle black bean soup

  • 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.
  • Step 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.
  • Step 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.
  • Step 4
    NOTE: For added flavor, add 2 cups of cooked and cubed chicken.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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