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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Smoky Black Bean and Vegetable Soup Recipe

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This recipe for Smoky Black Bean and Vegetable Soup is from The Austin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large Spanish onion, coarsely chopped
2 celery ribs, halved lengthwise and thinly sliced
2 carrots, cut in 1/3-inch pieces
4 garlic cloves, finely chopped
2 canned chipotle chiles in adobo - rinsed, seeded and chopped
2 bay leaves
2 tsp ground cumin
2 tsp dried basil
1 tsp chili powder
1 tsp dried oregano
3 (16-oz) cans black beans, rinsed
1 (28-oz) Italian peeled tomatoes, chopped, with their juices
8 C Vegetable Stock (recipe separate in the book)
salt
1/2 C plain nonfat yogurt
lime wedges
Directions:
Directions:
In a large casserole, cook the onion, celery, carrots, garlic and 1/2 cup of water over moderate heat until the vegetables soften, about 12 minutes. Stir in the chiles, bay leaves, cumin, basil, chili powder and oregano and cook for 3 minutes.

Stir in the black beans, tomatoes and Vegetable stock and bring to a boil. Cover partially and simmer over moderately low heat, stirring occasionally, for 2 hours.

Discard the bay leaves. Puree 3 cups of the soup in a food processor or blender until smooth. Stir in puree back into the soup. Season with salt and serve hot with the yogurt and lime wedges
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
3-4 hours
Personal Notes:
Personal Notes:
Calories - 363
Protein - 20g
Carb - 39g
Fat - 0.3g

 

 

 

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