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Black Bean & Chipotle Pepper Soup

Rated :  Not yet rated
Prep: 15 minutes
Cook: 30 minutes
 
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Ingredients

  • 1  cup chopped green sweet pepper (1 large)
  • 1  cup chopped onion (1 large)
  • 2  cloves garlic, minced
  • 1  tablespoon olive oil or cooking oil
  • 2  15-ounce cans black beans, rinsed and drained
  • 1  14-ounce can beef broth
  • 1  cup chopped tomato (2 medium)
  • 2  tablespoons snipped fresh cilantro or parsley
  • 1  tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 2  teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 2  teaspoons chopped canned chipotle pepper in adobo sauce (see Note, page 74)
  •   Dairy sour cream (optional)
  •   Fresh cilantro sprigs (optional)

Directions

1. In a large saucepan cook sweet pepper, onion, and garlic in hot oil for 3 minutes. Stir in black beans, beef broth, tomato, snipped cilantro, thyme, oregano, and chipotle pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.

2. If desired, mash beans slightly.* If desired, garnish with sour cream and cilantro sprigs.

3. Makes 4 servings (5 cups)

4. *Note: For a pureed bean soup, cool soup slightly. Place half of the soup in a food processor or blender. Cover and process or blend until smooth. Repeat with remaining soup.

Nutrition Facts

  • Calories 207,
  • Total Fat (g) 4,
  • Saturated Fat (g) 1,
  • Monounsaturated Fat (g) 3,
  • Polyunsaturated Fat (g) 0,
  • Cholesterol (mg) 1,
  • Sodium (mg) 911,
  • Carbohydrate (g) 37,
  • Total Sugar (g) 4,
  • Fiber (g) 12,
  • Protein (g) 16,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 60,
  • Calcium (DV%) 10,
  • Iron (DV%) 16,
  • Starch (d.e.) 2,
  • Vegetables (d.e.) 1,
  • Very Lean Meat (d.e.) .5,
  • Fat (d.e.) .5,
  • Percent Daily Values are based on a 2,000 calorie diet

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