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Recipe: Chipotle Black Bean Soup

Black bean soup is delicious and cooking your own means that you can adjust the spice level, the number of vegetables, and how chunky (or smooth) it is. I adapted this from a recipe by Bobby Flay, so if you don’t like chipotles, check out his recipe instead (via the link below). When preparing this soup, make extra – it freezes very well for up to 1 year!

Chipotle Black Bean Soup

Serves 8

  • 1 lb. of dried black beans (soaked overnight) 6 cups canned; drained and rinsed (3-15.5 oz cans)
  • 2 tablespoons olive oil
  • 1 large carrot
  • 1 large onion
  • 4 cloves garlic
  • 1 ½ cups red wine (I prefer a drier red wine for this dish)
  • ½ jalapeño (seeded and diced)
  • 2-3 medium dried chipotles soaked in hot water for about 30 minutes
  • 4 cups of chicken stock
  • 1 teaspoon cumin (or freshly toasted, ground cumin seeds)
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon thyme
  • 2 tablespoons lime juice

Coarsely chop the carrot, onion, and garlic while heating the olive oil in a medium saucepan. Add them to the olive oil and cook about 5 minutes. Add 1 cup of the wine and bring it to a boil; reduce the liquid by half (over low-moderate heat).

Add the rest of the wine, beans, chipotles, jalapeño, and stock. Simmer for 30 minutes (if using canned beans) or 1 ½ hours if using dried beans.

Remove from heat and stir in spices, salt, pepper, and lime juice. Puree about half using a food processor or hand immersion blender. Combine the halves, bring to a boil again and serve. Top individual bowls with chopped tomatoes, chopped red onion, or a little combo of cumin- and low fat sour cream.

NUTRITION INFORMATION: 270 calories, 36 grams carbohydrate, 5 grams fat, 14 grams protein, 12 grams fiber. It contains 1 gram of saturated fat and no trans fat. This soup is a great source of Vitamin A, folate, iron, and thiamin (and several other minerals).

If you’d like the original soup, you can find the recipe at:

http://www.food.com/recipe/bobby-flays-black-bean-soup-314070

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