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Name: Chipltle-Kissed Black Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 tablespoon Extra virgin olive oil; 1 cup sliced baby carrots; 3/4 cup chopped onions; 2 cloves garlic minced; 1/2 teaspoon ground cumin; 3 cans black beans drained and rinsed; 1 can diced tomatoes drained; 3 cups vegetable broth; 1 or 2 canned chipotle chiles in adobo sauce minced; salt; freshly ground black pepper; minced fresh cilantro or parsley for garnish

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INGREDIENTS

1 tablespoon Extra virgin olive oil
1 cup sliced baby carrots
3/4 cup chopped onions
2 cloves garlic ; minced
1/2 teaspoon ground cumin
3 cans black beans ; drained and rinsed
1 can diced tomatoes ; drained
3 cups vegetable broth
1 or 2 canned chipotle chiles in adobo sauce ; minced
salt
freshly ground black pepper
minced fresh cilantro or parsley ; for garnish

Servings

INSTRUCTIONS

Heat the oil in a large pot over medium heat. Add the carrots, onions, and garlic. Cover and cook until softened, about 5 minutes. Stir in the cumin, black beans, and tomatoes.

Add the broth and the chipotle and season with salt and pepper to taste. Simmer until the vegetables are soft and the flavors have developed, about 15 minutes.

Use an immersion blender to puree some of the soup right in the pot. If you don't have an immersion blender, transfer 2 to 3 cups of the soup to a blender or food processor and puree until smooth. Stir back into the pot. Taste and adust the seasonings. Serve hot, garnished with cilantro or parsley.

NOTES

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Chipltle-Kissed Black Bean Soup

1 tablespoon Extra virgin olive oil
1 cup sliced baby carrots
3/4 cup chopped onions
2 cloves garlic minced
1/2 teaspoon ground cumin
3 cans black beans drained and rinsed
1 can diced tomatoes drained
3 cups vegetable broth
1 or 2 canned chipotle chiles in adobo sauce minced
 salt
 freshly ground black pepper
 minced fresh cilantro or parsley for garnish

Heat the oil in a large pot over medium heat.  Add the carrots, onions, and garlic.  Cover and cook until softened, about 5 minutes.  Stir in the cumin, black beans, and tomatoes.

Add the broth and the chipotle and season with salt and pepper to taste.  Simmer until the vegetables are soft and the flavors have developed, about 15 minutes.

Use an immersion blender to puree some of the soup right in the pot.  If you don't have an immersion blender, transfer 2 to 3 cups of the soup to a blender or food processor and puree until smooth.  Stir back into the pot.  Taste and adust the seasonings.  Serve hot, garnished with cilantro or parsley.

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Nutrition

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Serving Size: 1 Serving (471g)
Recipe Makes: 4 Servings

Calories: 280
Calories from Fat: 26 (9%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 822.7mg		28 %
Potassium 888.2mg		23 %
Total Carbohydrate 49.6g		15 %
	Dietary Fiber 16.5g	66 %
	Sugars, other 33.1g
Protein 16.4g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 280

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