Moosewood Black Bean And Chipotle Soup Recipes

BLACK BEAN SOUP WITH CHIPOTLE CHILES

Steps:

• Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.
• Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
• *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.

MOOSEWOOD BLACK BEAN AND CHIPOTLE SOUP

Steps:

• 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.