Southwestern vegetarian black bean soup

7 Servings

Ingredients

Quantity Ingredient
1 pounds Dried black beans
½ cup Water
½ ounce Chipotle pepper, dried
2 tablespoons Vegetable oil
1½ cup Onion, chopped
¾ cup Carrot, chopped
¾ cup Celery, chopped
¾ cup Green bell pepper, chopped
¾ cup Red bell pepper, chopped
2 Cloves garlic, minced
3½ cup Vegetable broth, canned
1 cup Cooking sherry
2 tablespoons Ground cumin
1 tablespoon Chili powder
1 tablespoon Dried oregano
2 tablespoons Honey
½ teaspoon Salt
½ teaspoon Ground cinnamon
⅛ teaspoon Pepper
29 ounces Tomatoes, canned, diced, undrained
1 Bay leaf
7 tablespoons Fat-free sour cream
Cilantro sprigs (optional)

Directions

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander; set aside.

Combine ½ c water and chile in a small saucepan; bring to a boil. Remove water and chile from heat; cover and let stand 10 minutes or until chile is softened. Place water and chile in a food processor, and process 1 minute or until smooth. Set chile puree aside.

Heat oil in a Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saute 7 minutes. Add beans, 2 tablespoons chile puree, broth, and next 10 ingredients (broth through bay leaf); bring to a boil. Cover, reduce heat, and simmer 2 hours. Discard bay leaf.

Remove 4 cups of beans and vegetables from soup with a slotted spoon; set aside. Place half of remaining soup in a blender; process until smooth, and pour into a bowl. Repeat procedure with other half of soup. Return pureed soup to pan and stir in 4 cups of bean-vegetable mixture. Cook soup over medium-low heat until thoroughly heated. Ladle soup into individual bowls; top with sour cream and garnish with cilantro, if desired. Serve with remaining chile puree, if desired.

Yield 7 servings (serving size: 1½ cups soup and 1 tablespoon sour cream).

Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 110 Posted to MC-Recipe Digest V1 #610 by Terry & Kathleen Schuller <schuller@...> on May 13, 1997

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