Back by popular demand! Got six minutes to make an incredible chocolate cake?Read more →
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
- ¼ cup olive oil
- 2 cups chopped onions
- 4 garlic cloves, minced or pressed
- 2 cups peeled and diced carrots
- 1½ teaspoons ground cumin
- l cup chopped celery
- 1 cup chopped green bell peppers
- 3 cups cooked black beans (two 15-ounce cans, un-drained)*
- ½ dried chipotle pepper or 1 canned chipotle pepper in adobo sauce**
- 2 cups chopped fresh or un-drained canned tomatoes (14-ounce can)
- ½ cup orange juice
- ½ cup water
- sour cream or Jalapeno Cream (optional)
- chopped fresh cilantro (optional)
- Warm the oil in a nonreactive soup pot.
- Sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent.
- Add the carrots and cumin and cook on medium heat, stirring often, for a few minutes.
- Add the celery and bell peppers, lower the heat, cover, and cook for about 10 minutes.
- Add the beans, chipotle, tomatoes, orange juice, and water and simmer, covered, for 20 minutes.
- If you’re not using canned beans, add ½ cup of bean-cooking liquid or additional water.
- If desired, garnish each serving with a dollop of sour cream or Jalapeno Cream and a sprinkling of cilantro.
* 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