Black Bean and Chipotle Soup

When the weather drops below 70 degrees, you may be looking to cook something warm and hearty. A Black Bean and Chipotle Soup will surely do the trick! Loaded with vegetables and Blue Runner Creole Cream Style Black Beans, this soup will provide you with a quick dish to make. Serves 4-6 people.


 ¼ cup olive oil
 2 cups chopped onions
 4 garlic cloves, minced or pressed
 2 cups peeled and diced carrots
 5 ½ tsp ground cumin
 1 cup chopped celery
 1 cup chopped green bell peppers
 2 15 oz. cans Blue Runner Creole Cream Style Black Beans
 ½ dried chipotle pepper or 1 canned chipotle pepper in adobe sauce
 2 cups chopped fresh or un-drained canned tomatoes (14-ounce can)
 ½ cup orange juice
 ½ cup water
 Sour cream or jalapeño cream (optional)
 Chopped fresh cilantro (optional)



Warm the oil in a nonreactive soup pot.


Sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent.


Add the carrots and cumin and cook on medium heat, stirring often, for a few minutes.


Add the celery and bell peppers, lower the heat, cover, and cook for about 10 minutes.


Add the beans, chipotle, tomatoes, orange juice, and water and simmer, covered, for about 20 minutes.


Garnish each serving with a dollop of sour cream or jalapeño cream, and sprinkle cilantro as desired.

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