Name: Southwestern Vegetarian Black Bean Soup
Ingredients: 1 lb Dried black beans; 1/2 c Water; 1/2 oz Chipotle pepper, dried; 2 tb Vegetable oil; 1 1/2 c Onion, chopped; 3/4 c Carrot, chopped; 3/4 c Celery, chopped; 3/4 c Green bell pepper, chopped; 3/4 c Red bell pepper, chopped; 2 Cloves garlic, minced; 3 1/2 c Vegetable broth, canned; 1 c Cooking sherry; 2 tb Ground cumin; 1 tb Chili powder; 1 tb Dried oregano; 2 tb Honey; 1/2 ts Salt; 1/2 ts Ground cinnamon; 1/8 ts Pepper; 29 oz Tomatoes, canned, diced, undrained; 1 Bay leaf; 7 tb Fat-free sour cream; Cilantro sprigs (optional)

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy	Vegetarian	Beans, Soups & ste	7	Servings

INGREDIENTS

1	lb	Dried black beans
1/2	c	Water
1/2	oz	Chipotle pepper, dried
2	tb	Vegetable oil
1 1/2	c	Onion, chopped
3/4	c	Carrot, chopped
3/4	c	Celery, chopped
3/4	c	Green bell pepper, chopped
3/4	c	Red bell pepper, chopped
2		Cloves garlic, minced
3 1/2	c	Vegetable broth, canned
1	c	Cooking sherry
2	tb	Ground cumin
1	tb	Chili powder
1	tb	Dried oregano
2	tb	Honey
1/2	ts	Salt
1/2	ts	Ground cinnamon
1/8	ts	Pepper
29	oz	Tomatoes, canned, diced, undrained
1		Bay leaf
7	tb	Fat-free sour cream
		Cilantro sprigs (optional)

INSTRUCTIONS

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.
Combine 1/2 c 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.
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 2 hours. Discard bay
leaf.
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 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.
Yield 7 servings (serving size: 1 1/2 cups soup and 1 tablespoon sour
cream).
Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 110 Posted to
MC-Recipe Digest V1 #610 by Terry & Kathleen Schuller
<schuller@ix.netcom.com> on May 13, 1997

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