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Black Bean Soup Recipe

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This recipe for Black Bean Soup, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Darlene Ryan
Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp.olive oil
2 carrots peeled & diced small
2 ribs celery trimmed & diced small
1 medium onion- diced
4 cloves garlic, minced
2 chipotle peppers in adobo drained & chopped
2 cans vegetable broth (14 oz. each)
1 envelope ham flavored concentrate (made by Goya)
1 tsp. dried oregano
2 c. water
1 c. sour cream (optional)

Directions:
Directions:
Drain and rinse beans, set aside. Heat oil in stock pot over medium heat. Add carrots, celery, onion, and garlic. Cook, over medium heat for a few minutes. Add chipotle peppers. Once the onion and garlic are slightly softened, pour in the vegetable broth, ham flavoring, oregano, water, and beans. Bring to a simmer and cook for a long time so all the flavors meld together.
Puree it an service with sour cream, if desired.

Personal Notes:
Personal Notes:
Double this recipe

 

 

 

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