Ingredients
- 1/4 cup olive oil
- 2 cups chopped onions
- 4 cloves garlic minced
- 2 cups (1 pound) diced carrots
- 1 1/2 teaspoons cumin
- 1 cup chopped celery
- 1 cup chopped green pepper
- Small amount of sherry
- 2 (15 ounce) cans undrained black beans
- 1 Tbsp canned chipotle in Adobo sauce, diced (or amount to taste)
- 1 (14 ounce) can tomatoes, undrained
- 1/2 cup orange juice
- 2 1/2 cups water
- 2 vegetable bouillon cubes
- Salt and pepper to taste
- Garnish: sour cream & fresh cilantro
Directions
Heat oil in pan. Add onions and cook on medium heat until onion is translucent. Add carrots and cumin. Cook on medium heat until carrots are beginning to get tender, stirring frequently. Add garlic, celery and pepper and cook on low covered for about 10 minutes.
Deglaze pan with a bit of sherry. Add beans, chipotle, tomatoes, orange juice, water and bouillon cubes. Simmer, covered for approximately 20 minutes, or until carrots are tender and cooked. Adjust seasonings.
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Submitted 6/13/05.
Source: Pen Pal Forum at www.worldwiderecipes.com
Submitted By: Teresa Johnson
techgoddess@att.net
Black Bean Chipotle Soup