CHIPOTLE BLACK BEAN SOUP

1
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

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

How to Make CHIPOTLE BLACK BEAN SOUP

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.

Printable Recipe Card

About CHIPOTLE BLACK BEAN SOUP

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



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