Spicy Black Bean Soup
This is my all-time favorite hearty winter/fall soup. It has a really complex flavor and it's leagues more delicious than chili. I used to make it using an entire can of chipotles, and would make myself eat it all even though my stomach was on fire (and for me to say it's too hot and nearly inedible, you know it's hot). This time I used 3 chipotle peppers and some of the sauce and it was about perfect. 4 probably would've been fine too.
Spicy Black Bean Soup
2 Tbsp. olive oil
1 onion, chopped
1 poblano pepper, chopped
6 cloves garlic, smashed and chopped
1/3 c. beer (optional)
3-4 chipotle pepers en adobo (the canned kind)
4 cups cooked black beans (40 oz canned, about 3 cans)
1 can diced tomatoes, drained
1.5 cups veg broth
1 tsp cumin
Heat the oil in a 4 qt pot. Saute the chopped veggies and garlic until they start to turn color. Pour in the beer (or some of the broth) an reduce. Add the chipotle peppers, beans, tomatoes, broth. Simmer 15 mins until soup reduces slightly; blend with an immersion blender. Add cumin; add more broth if desired.
Serve with avocado and cilantro if you want. And good crusty bread...yum.
Recipe adapted from: http://vegweb.com/index.php?topic=10363.0
Spicy Black Bean Soup
2 Tbsp. olive oil
1 onion, chopped
1 poblano pepper, chopped
6 cloves garlic, smashed and chopped
1/3 c. beer (optional)
3-4 chipotle pepers en adobo (the canned kind)
4 cups cooked black beans (40 oz canned, about 3 cans)
1 can diced tomatoes, drained
1.5 cups veg broth
1 tsp cumin
Heat the oil in a 4 qt pot. Saute the chopped veggies and garlic until they start to turn color. Pour in the beer (or some of the broth) an reduce. Add the chipotle peppers, beans, tomatoes, broth. Simmer 15 mins until soup reduces slightly; blend with an immersion blender. Add cumin; add more broth if desired.
Serve with avocado and cilantro if you want. And good crusty bread...yum.
Recipe adapted from: http://vegweb.com/index.php?topic=10363.0