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    You are in: Home / Recipes / Chipotle Black Bean Vegetable Soup Recipe
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    Chipotle Black Bean Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    5 mins

    3 hrs

    Little Suzy Homemaker's Note:

    From the Washington Post. Can be frozen up to 3 months. For a non-vegetarian version add a hambone or 1 link of andouille or smoked sausage. You can also make this on the stove top in an hour. Just add all ingredients as you would for the crockpot and simmer for an hour or until all the veggies are well cooked. Then puree as directed. I also used 2 chipotles instead of two. This was very good!

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    Units: US | Metric


    1. 1
      Combine the drained black beans, onion, carrots, celery, red bell pepper, chipotle chilit pepper, broth, marjoram, chili powder and cumin in a 5 quart slow cooker; stir to combine. (If using meat submerge it in the center of the mixture).
    2. 2
      Cover and cook on HIGH for 3 1/2 hours, stirring once or twice during that time. The soup with thicken slightly as it cooks.
    3. 3
      Working in batches, puree the soup with an immersion blender or in a food processor until smooth. (If using meat, remove it before pureeing and return it to the soup afterward.) Taste and add salt as needed.
    4. 4
      To serve, ladle the soup into individual bowls; top with grated cheese and a dollop of sour cream, and lime wedges on the side.

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    Nutritional Facts for Chipotle Black Bean Vegetable Soup

    Serving Size: 1 (243 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 299.1
    Calories from Fat 11
    Total Fat 1.2 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 207.8 mg
    Total Carbohydrate 54.7 g
    Dietary Fiber 19.4 g
    Sugars 1.9 g
    Protein 19.3 g

    The following items or measurements are not included:

    chipotle chiles in adobo

    low sodium vegetable broth

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