Sunday, January 23, 2011

Chipotle Black Bean Soup

Makes 12 (1-cup) servings
2 WW pts/serving

1 Tbsp extra virgin olive oil
1 medium red bell pepper, seeded and finely diced
1 medium onion, finely chopped
4 cloves garlic, minced
4 adobo chipotle peppers, finely chopped
1 Tbsp chipotle sauce from peppers
6 c. vegetable stock (preferrably homemade)
1 (14.5-oz) can diced tomatoes, no salt added variety preferred
6 c. cooked black beans, most of liquid drained
2 tsp ground cumin
2 tsp sea salt
1/2 tsp dried oregano
1/4 tsp black pepper

In a large stockpot, heat olive oil over medium heat. Add onions and peppers, and saute for 3-4 minutes until onion translucent. Add garlic and saute for 1 more minute, being careful not to burn garlic. Add chipotle peppers, stock, tomatoes, and black beans. Add seasonings; cover and bring to a boil. Reduce heat to simmer for 15 minutes.

For a creamier texture, use a hand-held immersion blender to roughly puree soup.

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