Perfect Black Bean Soup

• 分量: 6 servings
• 調理時間: 10 minutes
• 総時間: 40 minutes

材料

4 (15oz) cans black beans, drained and rinsed or use 6 cups cooked black beans

1 to 3 canned chipotles in adobo, finely chopped, plus 1 tablespoon adobo sauce

2 tablespoons olive oil

1 cup diced onion, 1/2 large onion

3/4 cup diced carrots, 1 large carrot

1 tablespoon minced garlic, 3 to 4 cloves

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 tablespoon red wine vinegar or lime juice

1 (15oz) can diced tomatoes, try fire roasted tomatoes

4 cups (946ml) vegetable broth, see our homemade veggie broth

1 bay leaf

1/2 cup cilantro leaves, roughly chopped

For serving: Avocado, lime wedges, cilantro, sour cream, cheese

手順

Open the can of chipotles and adobo sauce, remove a pepper (or more for spicier soup), and mince finely.

Heat the olive oil in a large Dutch oven or deep pot over medium heat. Add the onions and carrots. Cook, stirring often, until they have softened slightly and smell sweet, about 5 minutes.

Stir in the garlic, cumin, and oregano, and cook for 30 seconds.

Add the vinegar or lime juice, minced chipotles and adobo sauce, can of tomatoes, broth, black beans, and bay leaf.

Bring to a simmer, taste, and then season with salt and pepper.

Simmer the soup until the carrots are tender, and the broth reduces slightly, about 20 minutes.

Stir in the cilantro and the juice from half a lime (or substitute the lime with an additional tablespoon of vinegar).

For a brothy soup (like in our photos and video), serve the soup straight away.

For a thicker, more velvety soup, transfer 1/4 of the soup to a blender and blend until smooth. Pour the blended portion back into the soup and serve.

栄養

• サービングサイズ: 1 cup
• カロリー: 169
• 脂肪総量: 2.9g
• 飽和脂肪: 0.5g
• コレステロール: 0mg
• ナトリウム: 387.2mg
• 炭水化物総量: 27.4g
• 食物繊維: 10.6g
• 糖質総量: 2.4g
• タンパク質: 9g