Black Bean Soup with Chipotle Chiles

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Ingredients

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  • 1 tablespoon olive oil
  • 1 large red onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, minced
  • 4 teaspoons ground cumin
  • 3 (15 ounce) cans black beans, drained
  • 1 tablespoon chopped canned chipotle chiles in adobo sauce
  • 1 (14.5 ounce) can diced tomatoes
  • 4 cups vegetable or chicken broth
  • 2 tablespoons fresh lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup plain yogurt to garnish
  • 3/4 cup chopped cilantro to garnish

Directions

Heat oil in a large stock pot.
Sauté onion and bell peppers until just browned.
Add garlic and cumin and sauté for 1 minute.
Add next 7 ingredients and simmer until vegetables are tender.
Serve ladled into bowls and topped with yogurt and cilantro.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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