Black bean chipotle soup
Tuesday August 17, 2010 10:35 AM
Ingredients:
How to prepare:
In a large pot, saute the onions, garlic, and bell pepper until the onions soften, about 3 minutes. Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups vegetable broth or water. Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency. Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges.
Shared by Laurie, TheBAG Lady
- 1 large onion, chopped
- 3 cloves garlic, minced1 green bell pepper, chopped
- 2 cans black beans, rinsed and drained
- 1 T. oregano
- 1 tsp. cumin
- 2 bay leaves
- 1-2 tsp. chile powder
- generous grating of black pepper
- 1-2 tsp. minced chipotle chiles in adobo sauce
- 2 15-ounce cans diced tomatoes
- 4-5 cups vegetable broth or water
- 1 cup fresh or frozen corn kernels
- lime wedges (optional)
How to prepare:
In a large pot, saute the onions, garlic, and bell pepper until the onions soften, about 3 minutes. Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups vegetable broth or water. Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency. Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges.
Shared by Laurie, TheBAG Lady
