Southwestern Vegetarian Black Bean Soup Recipe

Name: Southwestern Vegetarian Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 pound dried black beans, 1/2 cup water, 1/2 ounce dried chipotle chile, 2 tablespoons vegetable oil, and more.

Yes, Southwestern Vegetarian Black Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Vegetarian Black Bean Soup

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