Southwestern Vegetarian Black Bean Soup

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

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Nutritional Information

Amount per serving
  • Calories: 373
  • Calories from fat: 16%
  • Fat: 6.6g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 2.6g
  • Protein: 18.2g
  • Carbohydrate: 64.4g
  • Fiber: 12g
  • Cholesterol: 0.0mg
  • Iron: 6.4mg
  • Sodium: 878mg
  • Calcium: 174mg

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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