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Tuesday, June 29, 2010

Clean Eating's Black Bean Soup

This is a really great soup I made the other night. Enjoy!!

Chipotle Black Bean Soup

2 cans black beans, rinsed and drained
1 can diced stewed tomatoes
2 ribs celery
1 carrot
1/2 large red onion
3 cloves garlic
1 bell pepper
1 tsp. olive oil
1 tsp. cumin
1 tsp. chile powder
1 tsp. chipotle powder (or more chile powder)
1 tsp. oregano
4 cups water or veggie broth (I used water + bouillion cube)
1 1/4 cups corn (I used frozen)

Chop up all veggies into small pieces. In a large stockpot, heat the oil, onion, pepper, and garlic. Let it cook over medium heat until the onion is translucent, about 5 minutes. Add the other vegetables, except for the corn. Add the beans, spices and broth. After cooking for about 15 minutes, start blending small amounts of the soup in a blender until smooth. Add back to the pot, and blend some more. I like to keep a bit of it unblended, just to add more texture. Add the corn, and cook for a few more minutes. (You can blend some of the corn too, if you like.)

Serve alone, or topped with cheese. I went with the cheese.

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