Southwestern Vegetarian Black Bean Soup

recipe
Enjoy the combination of flavors and vegetables in this Southwestern Vegetarian Black Bean Soup. It may take a bit of time to prep and cook, but the end result is worth it.

Yield:

7 servings (serving size: 1 1/2 cups soup and 1 tablespoon sour cream)

Recipe from

Cooking Light

Nutritional Information

Calories 373
Caloriesfromfat 16 %
Fat 6.6 g
Satfat 1.1 g
Monofat 1.5 g
Polyfat 2.6 g
Protein 18.2 g
Carbohydrate 64.4 g
Fiber 12 g
Cholesterol 0.0 mg
Iron 6.4 mg
Sodium 878 mg
Calcium 174 mg

Ingredients

1 pound dried black beans
1/2 cup water
1/2 ounce dried chipotle chile
2 tablespoons vegetable oil
1 1/2 cups chopped onion
3/4 cup chopped carrot
3/4 cup chopped celery
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
2 garlic cloves, minced
3 1/2 cups canned vegetable broth
1 cup dry sherry
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dried oregano
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon pepper
2 (14.5-ounce) cans diced tomatoes, undrained
1 bay leaf
7 tablespoons nonfat sour cream
Cilantro sprigs (optional)

Preparation

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander; set aside.

Combine 1/2 cup water and chile in a small saucepan; bring to a boil. Remove water and chile from heat; cover and let stand 10 minutes or until chile is softened. Place water and chile in a food processor, and process 1 minute or until smooth. Set chile puree aside.

Heat oil in a Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saute 7 minutes. Add beans, 2 tablespoons chile puree, broth, and next 10 ingredients (broth through bay leaf); bring to a boil. Cover, reduce heat, and simmer 1 hour. Discard bay leaf.

Remove 4 cups of beans and vegetables from soup with a slotted spoon; set aside. Place half of remaining soup in a blender; process until smooth, and pour into a bowl. Repeat procedure with other half of soup. Return pureed soup to pan, and stir in 4 cups of the bean-vegetable mixture. Cook soup over medium-low heat until thoroughly heated. Ladle soup into individual bowls; top with sour cream, and garnish with cilantro, if desired. Serve with remaining chile puree, if desired.

November 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note