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Black Bean Soup with Chipotle
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cuisine Type: Mexican, North American
Ingredients:
  • 2 tsp olive oil
  • 1 onion, yellow, chopped (~2/3 cup)
  • 1 carrot, peeled, chopped (~1/2 cup)
  • 6 cloves garlic, minced (~2 tbsp)
  • 2 tsp cumin, ground
  • 2 tsp chipotle, canned in adobo sauce, chopped
  • 6 cups beans, black canned, without salt, undrained
  • 2 cups tomatoes, canned diced, no salt added
  • 1/4 tsp salt, sea
  • 1 cup chicken broth, canned, low sodium
  • 2 tbsp cilantro, fresh, leaves whole
  • 2 tbsp onion, green / scallion, chopped
  • 1 2/3 tbsp sour cream, fat free
Instructions:
  1. Cooking
    1. Heat oil in a pot over medium heat.
    2. Add onion, carrot, and garlic; sauté 6 minutes.
    3. Mix in cumin and chipotle.
    4. Add beans, tomatoes with juice, salt and broth; bring soup to boil.
    5. Reduce heat to low, cover, and cook until carrots are tender, about 15 minutes.
    6. Transfer one quarter of the soup to blender and puree until smooth.
    7. Return puree to pot.
    8. Simmer soup until slightly thickened, about 10 minutes.
    9. Ladle soup into bowls.
    10. Top each portion with cilantro, green onions and sour cream.
Nutritional Facts
Nutrient (per serving)% DV
Calories 42221%
Total Fat 4g6%
    Saturated Fat 1g4%
    Trans Fat 0g--
Cholesterol 1mg0%
Sodium 347mg14%
Total Carbohydrate 74g25%
    Dietary Fiber 25g99%
    Sugars 6g--
Protein 26g52%
Vitamin A 2125iu43%
Vitamin C 22mg37%
Calcium 149mg15%
Iron 7mg40%