BLACK BEAN & CHIPOTLE SOUP

¹/₄ cup olive oil
2 cups chopped onions
4 cloves garlic, minced or pressed
2 cups peeled and diced carrots
1 ¹/₂ teaspoons ground cumin
1 cup chopped celery
1 cup chopped green bell peppers
2 15-oz. cans black beans, undrained, or 3 cups cooked
1 canned chipotle pepper with adobo sauce, or ¹/₂ dried chipotle pepper
2 cups chopped fresh tomatoes, or 1 14-oz. can, undrained
¹/₂ cup orange juice
¹/₂ cup water
optional: fresh cilantro, chopped, for garnish

Warm olive oil in a non-aluminum soup pot. Sauté onions and garlic in oil for about 10 minutes, stirring frequently, until the onions are translucent. Add the carrots and cumin and cook at medium heat, stirring often, for a few minutes. Add the celery and bell peppers, lower the heat, cover, and cook for about 10 minutes. Then add the black beans chipotle, tomatoes, orange juice, and water. Simmer, covered, for 20 minutes. (If you are using cooked beans instead of canned, add an additional ¹/₂ cup water.)

One 12.5 oz. serving at 6 POINTS per serving: 312 calories, 10.8g total fat, 13.3g dietary fiber

Back to the Secret Underground Vegetarian Recipe Bunker

Back to Invincible Muffin's Main Page