CHIPOTLE-BLACK BEAN SOUP
One of my favorites. I sometimes use four cans of black beans in place of the dried, and all chicken broth without the water. I also like to puree the whole batch with my hand blender, but that's just personal preference. This is a very forgiving soup, so just do what you like!
Provided by hepcat1
Categories Lunch/Snacks
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare soup, 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.
- Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 2 minutes or until tender. Add garlic; sauté 1 minute. Add beans, chipotle chile, 2 cups water, oregano, cumin, and broth; bring to a boil. Cover, reduce heat, and simmer 3 hours or until beans are soft.
- Place 1 cup of soup in a blender; process until smooth. Return to pan. Stir in pepper and tomatoes; cook until thoroughly heated.
- Ladle soup into each of 4 bowls; top with yogurt and cheese.
Nutrition Facts : Calories 265.1, Fat 5.1, SaturatedFat 2.1, Cholesterol 8, Sodium 520.5, Carbohydrate 40.1, Fiber 7.8, Sugar 4.7, Protein 17.4
BLACK BEAN CHIPOTLE SOUP
I am a vegetarian, but the rest of my family is not. But they prefer this soup to a traditional meaty chili because it's packed with so much flavor.-Janice Schneider, Parkville, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts, 1 cup sauce).
Number Of Ingredients 20
Steps:
- In a large saucepan coated with cooking spray, saute onion and garlic in oil until tender. Add the beans, broth, tomatoes, chipotle pepper, bay leaves and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Meanwhile, in a blender, combine the sour cream, green onion tops, garlic, salt and adobo sauce; cover and process until blended. , Discard bay leaves from soup. Top each serving with sauce and sprinkle with cilantro.
Nutrition Facts : Calories 185 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 883mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges
BLACK BEAN SOUP WITH CHIPOTLE CHILES
Categories Soup/Stew Bean Sauté Low Fat Vegetarian Yogurt Bell Pepper Healthy Cilantro Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 15
Steps:
- Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.
- Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
- *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.
STUFFED PEPPER SOUP
Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming! -Krista Muddiman, Meadville, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. , Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
Nutrition Facts : Calories 337 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1466mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 4g fiber), Protein 24g protein.
CHIPOTLE BLACK BEAN SOUP WITH LIME-PICKLED ONIONS
Use storecupboard pulses in this healthy, Mexican-inspired soup - freshen it up with sweet onions, coriander and soured cream
Provided by Jennifer Joyce
Categories Lunch, Soup
Time 35m
Number Of Ingredients 12
Steps:
- To make the lime-pickled onions, combine ½ the lime juice and ½ the onions in a small bowl, and season. Leave to pickle for 30 mins.
- Meanwhile, heat the olive oil in a saucepan over a medium-high heat. Add the garlic and remaining onions, and season. Cook for 8 mins or until the onions are translucent. Add the spices and chipotle purée, cook for 1 min, then add the beans, stock and remaining lime juice. Simmer for 15 mins, then purée in a blender.
- Pour the soup into a clean pan to reheat. Serve with a little of the drained pickled onions, topped with a small drizzle of soured cream and some coriander, and the tortillas on the side.
Nutrition Facts : Calories 190 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
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- Purée the can of chipotle chiles and their sauce in a blender or mini-food processor. Transfer the puree to a small dish and reserve.
- In a Dutch oven or heavy bottomed large pot, heat the oil over medium heat and when it is hot add the carrots, onions, 3/4 of the bell pepper and the jalapeño peppers. Sauté until the onions are soft, about 5 minutes; then stir in the garlic and cook an additional 30 seconds.
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