Moosewood Black Bean and Chipotle Soup

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READY IN: 40mins
SERVES: 4-6
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Warm the oil in a non-reactive 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, sitting often for a few minutes.
  • Add the celery and peppers, lower the heat, cover, and cook for about 10 minutes. A.
  • dd the beans chipotle, tomatoes, orange juice, and water, and simmer, covered for 20 minutes.
  • If you're not using canned beans, add 1/2 cup of beans cooking liquid or additional water.
  • If you like a thicker broth, you can blend one or two cups of the soup until pureed, and stir it back into the remaining soup.
  • Top with optional sour cream and cilantro.
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