Monday, October 4, 2010

Chipotle Black Bean Soup


I'm sick and it's not fun because I'm the biggest baby when I feel like crap. My ears are plugged. It's the strangest thing.

I made this soup last night. As I chopped the onion, I cried out of only one eye. I guess there is an advantage of being sick and cooking for yourself...

Chipotle Black Bean Soup
Serves 4
Adapted from Quick-Fix Vegetarian

  • 1 tablespoon of olive oil
  • 2 carrots, peeled and diced
  • 1 cup of onion, diced
  • 3 cloves garlic, pressed
  • 1 teaspoon ground cumin
  • 5 cups black beans (or 3 16-oz cans drained)
  • 1 (15-oz ) can diced tomatoes
  • 3 cups water
  • 1-2 canned chipotle chilies in adobo sauce, minced
  • Salt and pepper to taste
  • Garnish: Avocado, cilantro, sour cream, salsa, and/or cilantro
  1. Heat the olive oil in a large heavy bottomed pot then add carrots, onion, and garlic. Sweat the veggies for approximately 5 minutes.
  2. Add cumin and toast for 30 seconds.
  3. Add the black beans, tomatoes, water, chipotle. Allow the soup to simmer for 15 minutes for the flavors to develop.
  4. Puree with a stick blender, food processor, or regular blender until you reach your favorite level of smoothness of soup.
  5. Add salt and pepper to taste.
  6. Garnish and enjoy! Your nose might run just like mine.

1 comment:

  1. I love black bean soup, but I haven't found the perfect recipe yet. This one looks great!


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