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*1 C. dry black beans will yield about 3 c. cooked.
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**These spicy warm, smoky peppers are available in the produce sections of well- stocked supermarkets.
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If using dry chipotle, remove it before serving.
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If using canned chipotle, choose one which can be packed into a tsp.
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measure.
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It will disintegrate as the soup cooks.
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We recommend La Torre brand canned chipotles in adobo sauce, that is a thick, spicy tomato puree.
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Yields 8 c..
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Preparation Time: 25 to 35 min.
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Simmering time: 20 min
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How surprising-the wonderful smoky flavor of even a tiny chipotle pepper can pervade a thick, hearty bean soup loaded with vegetables.
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It's the perfect counterpoint to the mellow black beans.
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The best sidekick for this soup in a Daily Special is a bright-tasting salad with the bite of bitter greens or possibly the acidity of tomatoes or possibly citrus.
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Hot the oil in a nonreactive soup pot.
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Saute/fry the onions and garlic in the oil for about to min, stirring frequently, till the onions are translucent/soft.
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Add in the carrots and cumin and cook on medium heat, stirring often, for a few min.
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Add in the celery and bell peppers, lower the heat, cover, and cook for about 10 min.
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Add in the beans, chipotle, tomatoes, orange juice, and water and simmer, covered, for 20 min (see Notes).
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If you're not using canned beans, add in 1/2 c. of bean-cooking liquid or possibly additional water.
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If you like, garnish each serving with a dollop of lowfat sour cream or possibly Jalapeno Cream and a sprinkling of cilantro.
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Note: To save time, prepare the carrots, celery, and bell peppers while the onions cook.
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Just remember to stir the onions in between chopping!
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If using fresh tomatoes, you may want to simmer the soup for an additional min.
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MENU IDEAS: Tomato flowers, Five-Herb Salad, Florida Salad with Ginger Dressing, Kiwi, Orange & Baby Greens, and Southern Wheat-free Cornbread.
