Sunday, December 13, 2009

Black Bean and Chipotle Pepper Soup

This has become one of my favorite recipes. And it has become this for several reasons: 1. It's easy. 2. It tastes fantastic. 3. It's Diabetic friendly. Very Diabetic Friendly. It's a little hot, so you may want to experiment with how much chipotle chilis you actually want to put in the recipe. My husband actually begs for this recipe. And it may be pretty good for kids, if you really slow down on the peppers. Oh, and it's mainly vegetarian, except for the beef broth. Which can be substituted, of course. I got this recipe from a friend, who apparently got it from the Better Homes and Gardens Website.

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)*****
1. In a large saucepan cook sweet pepper, onion, and garlic in hot oil for 3 minutes. Stir in black beans, beef broth, tomato, snipped cilantro, thyme, oregano, and chipotle pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
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.

2 comments:

Melissa said...

Thanks for posting this! I'll leave the cilantro AND all the chiles in. Love the heat with the black beans. Sounds wonderful.

Tink said...

I hope you enjoy it. You'll have to let me know what you think!