Stormy Black Bean Soup
(from kylerhea’s recipe box)
Nutrition (per serving, with corn): 222 calories, 9 calories from fat, 1g total fat, 0mg cholesterol, 631.2mg sodium, 567.8mg potassium, 42.5g carbohydrates, 12.8g fiber, 6.3g sugar, 12.5g protein, 6.4 points.
Source: FatFreeVeganKitchen
Prep time: 5 minutes
Cook time: 60 minutes
Serves 4 people
Categories: Beans, Black Beans, February2012, SBF, Soups, Vegan, Vegetables
Ingredients
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 cans (or 3 cups) black beans, rinsed and drained
- 1 tbsp. oregano
- 1 tsp. cumin
- 2 bay leaves
- 1-2 tsp. chile powder
- generous grating of black pepper
- 1-2 tsp. minced chipotle chiles in adobo sauce
- 2 15-ounce cans diced tomatoes
- 4-5 cups vegetable broth or water
- 1 cup fresh or frozen corn kernels (optional)
- lime wedges
Directions
-
In a large pot, saute the onions, garlic, and bell pepper until the onions soften, about 3 minutes. Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups vegetable broth or water. Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency. Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges.