And as usual, I made a change here and there. I also double the recipe so I have some for dinner the following night (it reheats beautifully and even more flavorful).
Extremely bad picture of a most tasty chili
Black Bean and Chipotle Pepper Soup
- 1 cup chopped green sweet pepper (1 large)*
- 1 cup chopped onion (1 large)
- 2 cloves garlic, minced
- 1 tablespoon olive oil or cooking oil
- 2 15-ounce cans black beans, rinsed and drained
- 1 14-ounce can beef broth **
- 1 cup chopped tomato (2 medium)***
- 2 tablespoons snipped fresh cilantro or parsley
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
- 2 teaspoons chopped canned chipotle pepper in adobo sauce ****
- Dairy sour cream (optional)
- Fresh cilantro sprigs (optional)*****
2. If desired, mash beans slightly.# If desired, garnish with sour cream and cilantro sprigs.
3. Makes 4 servings (5 cups)
* I omitted the bell pepper
** You can substitute veggie broth if you want to keep it vegetarian.
*** I accidentally forgot to buy tomatoes for this the first time I made it, but had a can of tomato paste. It was awesome. More chili-like in it's consistency, but still amazing taste.
**** Make sure you wash your hands WELL after cutting this stuff up. It is HOT.
***** I am sure you already know that I did not use any cilantro in the making of this recipe. :-)
# Note: For a pureed bean soup, cool soup slightly. Place half of the soup in a food processor or blender. Cover and process or blend until smooth. Repeat with remaining soup.