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.
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)
How to Make It
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.
This recipe is awesome! I made it on cold fall night and it was hit with my whole family. My daughter loved it so much that she ate two bowls. I did make a few tweaks - I don't care for sour cream so I substituted the sour cream for cheddar cheese. Also, I left out the chipotle pepper and added a bit more chili powder. I don't like the spicyness of chipotle peppers and always feel like they overpower the dishes. This dish will be a keeper for us.
Wow, yum! I made this Sunday for a week's lunch. It took some time to prep & cook but wasn't difficult. I omitted the chile paste & used only 1T cumin, like the below reviewer said. An immersion blender is very helpful for soups like this. After pureeing, I found the texture to be a little gritty, I think because of the beans. Next time I'll soak them overnight in the fridge instead of the quick soak in the recipe.
I love cumin but I think this recipe had too much. I added some brown sugar (about 2 TBSP) to cut down the cumin taste, which worked pretty well. I will make it again but with half the cumin. I served with Italian cheese and herb bread and a salad.
This recipe is really more of a vegetable soup with black beans. It's good but if you're looking for a traditional black bean soup, this may not satisfy you.
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