Southwestern Vegetarian Black Bean Soup
| Yield: | 7 Servings |
| Categories: | Beans, Soups |
| 1 | lb | Dried black beans |
| 1/2 | c | Water |
| 1/2 | oz | Chipotle pepper, dried |
| 2 | tb | Vegetable oil |
| 1 1/2 | c | Onion, chopped |
| 3/4 | c | Carrot, chopped |
| 3/4 | c | Celery, chopped |
| 3/4 | c | Green bell pepper, chopped |
| 3/4 | c | Red bell pepper, chopped |
| 2 | Cloves garlic, minced | |
| 3 1/2 | c | Vegetable broth, canned |
| 1 | c | Cooking sherry |
| 2 | tb | Ground cumin |
| 1 | tb | Chili powder |
| 1 | tb | Dried oregano |
| 2 | tb | Honey |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground cinnamon |
| 1/8 | ts | Pepper |
| 29 | oz | Tomatoes, canned, diced, undrained |
| 1 | Bay leaf | |
| 7 | tb | Fat-free sour cream |
| Cilantro sprigs (optional) |
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