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.

Ingredients

 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)

Directions

1

Warm the oil in a nonreactive soup pot.

2

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

3

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

4

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

5

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

6

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

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