| 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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