Chipotle-Black Bean Soup
One of my favorites. I sometimes use four cans of black beans in place of the dried, and all chicken broth without the water. I also like to puree the whole batch with my hand blender, but that's just personal preference. This is a very forgiving soup, so just do what you like!
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INGREDIENTS
Nutrition- 1
- 1⁄2cup boiling water
- 1
- 1teaspoon olive oil
- 1⁄4cup chopped onion
- 1
- 2cups water
- 1⁄4teaspoon dried oregano
- 1⁄8teaspoon ground cumin
- 1(16 ounce) can low sodium chicken broth
- 1⁄4teaspoon ground red pepper
- 1
Toppings
- 1⁄2
- 1⁄4cup finely shredded sharp cheddar cheese
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DIRECTIONS
- To prepare soup, 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.
- Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 2 minutes or until tender. Add garlic; sauté 1 minute. Add beans, chipotle chile, 2 cups water, oregano, cumin, and broth; bring to a boil. Cover, reduce heat, and simmer 3 hours or until beans are soft.
- Place 1 cup of soup in a blender; process until smooth. Return to pan. Stir in pepper and tomatoes; cook until thoroughly heated.
- Ladle soup into each of 4 bowls; top with yogurt and cheese.
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