Chipotle Black Bean Soup
This soup improves with re-heating so I make it in the morning of the day I'm serving it. Then I let it cool and re-heat it for dinner.
Although I put a dried whole chipotle in the photo, I prefer chipotles canned in adobo sauce for this recipe. (Herdez is my favorite brand.) After I open a new can I freeze the entire contents in a ziploc bag. You can also puree the contents before freezing but be aware that chipotles like all other red chiles can stain anything plastic they come into contact with.
1 Tbsp extra virgin olive oil
1 onion, diced
2 carrots, peeled & diced
2 stalks celery, diced
1 tsp. dried Mexican oregano, crushed
3 cloves garlic, minced
1 chipotle pepper in adobo sauce, minced
2 (15 oz.) cans no-salt added black beans, drained
1 (14 1/2 oz.) can no-salt added diced tomatoes
4 cups vegetable broth
Sea salt to taste
Garnish: Rajas (Strips of roasted and peeled green chile)
Over medium heat in a heavy stockpot saute onions, carrots, and celery in oil until onions are translucent, stirring occasionally, about 5 minutes. Add oregano, garlic, and chipotle and continue cooking another 3 minutes. Add remaining ingredients and bring to a boil. Lower heat to low and cook, uncovered, for 30 minutes. Serve hot.
Per Serving (excluding unknown items): 174 Calories; 2g Fat (11.8% calories from fat); 10g Protein; 30g Carbohydrate; 10g Dietary Fiber; trace Cholesterol; 30mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.
Here's a beautiful rose from the garden of our friends Rod & Joelle. They live in a beautiful Spanish territorial-style home in Valencia County with a large animal menagerie.