Black Bean and Chipotle Soup

I found this recipe on the Moosewood Restaurant website. It’s a really good soup vegetarian soup, that will warm you up on a winter evening.

What you need:

  • 1/4 cup olive oil
  • 2 cups chopped onions
  • 4 cloves garlic, minced or pressed
  • 2 cups peeled and diced carrots
  • 1 1/2 teaspoons ground cumin
  • 5 celery ribs, chopped
  • 2 green bell peppers. chopped
  • 2 15 oz cans blacked beans, undrained
  • 1 canned chipotle pepper in adobo sauce
  • 2 14 oz cans diced tomatoes
  • 1/2 cup orange juice
  • 1/2 cup water
  • sour cream (optional)
  • fresh cilantro (optional)

Saute the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent.

Add the carrots and cumin and cook on medium heat for a few minutes. Add the celery and bell peppers, lower the heat, cover and cook for another 10 minutes.

Add the beans, chipotle, tomatoes, orange juice and water and simmer, covered for about 20 minutes.

Garnish with sour cream and cilantro before serving.