Smokey Black Bean Soup

By á-170456

Ingredients

• 2 tablespoons olive oil
• 1 medium onion finely chopped
• 1 celery stalk finely chopped
• 1/2 medium green pepper chopped
• 2 garlic cloves minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 1/2 cups black beans soaked, drained
• 1 1/2 teaspoons salt
• 1 can diced tomatoes - (14 1/2 oz) (preferably fire-roasted)
• 2 chipotle chiles in adobo sauce
• 2 tablespoons sherry
• 3 corn tortillas cut 1/4"-wide strips
• 1/2 ripe avocado cut small dice
• Lime Cream (see recipe)

Details

Servings 6

Preparation

Step 1

In large pot, heat 1 tablespoon oil over medium heat. Add onion, celery and green pepper, and cook, stirring often, until vegetables are softened, about 10 minutes. Add garlic, cumin and oregano, and cook, stirring often, until fragrant, 2 to 3 minutes.

Add beans and 6 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until beans are tender, about 1 3/4 hours. Add 1 1/2 teaspoons salt.

With slotted spoon, transfer 1 cup beans to food processor or blender. Add tomatoes and chipotles, and process until smooth. Return mixture to pot. Stir in sherry, increase heat and bring soup to a boil. Reduce heat. Simmer about 15 minutes to reduce liquid.

Meanwhile, in large nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add tortilla strips in batches, and toss frequently and gently (for best results, use tongs) to brown evenly, about 3 minutes. Adjust heat as necessary. Remove to paper towels to blot excess oil.

Place tortilla strips, avocado and Lime Cream in separate small bowls. Serve soup hot with garnishes along side.

This recipe yields 6 servings.

Per Serving: 270 Cal; 12g Prot; 8g Total Fat (1 Sat. Fat); 39g Carb.; 0mg Chol; 193mg Sod.; 10g Fiber.

Variation: To make this soup in a pressure cooker, heat 1 tablespoon oil in pressure cooker. Add onion, celery and green pepper. Cook, stirring often, over medium-low heat until vegetables are softened, about 10 minutes. Add garlic, cumin and oregano, and cook another few minutes, until fragrant. Add beans and 4 cups water, and cover. Bring to a boil, lock lid into place, and bring to high pressure. Cook over high pressure 15 minutes. Turn off heat, and let beans return to pressure naturally. Remove lid, and add 1 1/2 teaspoons salt. Proceed with Step 3, above.