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How surprising —the wonderful smoky flavor of even a tiny chipotle pepper can pervade a thick, hearty bean soup loaded with vegetables. It’s the perfect counterpoint to the mellow black beans. The best sidekick for this soup is a bright-tasting salad with the bite of bitter greens or the acidity of tomatoes or citrus.We highly recommend topping this soup with either a dollop of sour cream, or try making our Jalepeno Cream.
Yields 8 cups
* 1 cup dried black beans will yield about 3 cups cooked.
** These spicy hot, smoky peppers are available in the produce sections of well-stocked supermarkets. If using dried chipotle, remove it before serving. If using canned chipotle, choose one that can be packed into a teaspoon measure. It will disintegrate as the soup cooks. We recommend La Torre brand canned chipotles in adobo sauce, which is a thick, spicy tomato purée.
To save time, prepare the carrots, celery, and bell peppers while the onions cook. Just remember to stir the onions in between chopping! If using fresh tomatoes, you may want to simmer the soup for an additional 5 minutes.
PER 12.5-OUNCE SERVING: 312 CALORIES. 12.5 G PROTEIN. 10.8 G FAT. 44.7 G CARBOHYDRATES, 1.5 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 56 MG SODIUM, 13.3 G TOTAL DIETARY FIBER
Reprinted from Moosewood Restaurant Daily Special, Copyright © 1999 by Moosewood, Inc. Clarkson Potter/Publishers
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