Ingredients
- 3 cups dried black beans (or 1½ cups cooked)
- 2 Tablespoons olive oil
- 1 large green bell pepper, cored, seeded, finely chopped (about 2 cups)
- 2 large onions, finely chopped (about 6 cups)
- 8 garlic cloves, finely minced (about 1/3 cup)
- 2 large carrots finely chopped (about 2 cups)
- 1 Tablespoon ground cumin
- 1 caned chipotle pepper in adobo sauce, seeds discarded, finely chopped
- 2 Tablespoons dried oregano leaves
- 1 28-ounce can low-sodium crushed or diced tomatoes
- ¼ cup white vinegar
- 1 teaspoon pepper
- 2 cups low-sodium chicken stock
Instructions
- Rinse beans well. In a large pot, cover beans with 6-9 cups of cold water. Cover and bring to a boil for 3-5 minutes. Drain beans into a colander, rinse and return to pot. Cover with 6 cups cold water and bring to a boil. Turn down heat and simmer for 90 minutes or until beans are tender, but still firm. (This cooking method replaces soaking the beans overnight.)
- Heat olive oil in a large skillet and sauté green pepper, garlic, onions, and carrots until very tender, about 10 minutes.
- When beans are finished cooking, drain and return to large pot. Add sautéed vegetables and the rest of ingredients.
- Bring to a boil and reduce heat to medium-low, simmer for 20 minutes, stirring often.
- Using an immersion stick, blend the soup to desired thickness. Garnish, and serve.
Seasoned Cook
Optional garnishes: diced red onion, low-fat sour cream.
Serves 12. Per 1 cup serving: 256 calories, 13g protein, 47g carbohydrate (16g fiber), 3g fat (1g sat, 2g mono/poly), 128mg sodium
