Smoky Black Bean and Vegetable Soup

Your Royko Recipe for December, 2017

Smoky Black Bean and Vegetable Soup
Food & Wine, Jan. 1993, Page 88. Credit: Sally Sampson.

This low-fat, high-fibre soup gets better as it sits, so make it at least one day ahead.
Serves 4.

Chipotle chiles in adobo can be hard to find unless you go to a store that specializes in Mexican or Latin American foods. They are chiles that have been smoked and packed in tomato sauce. You can substitute jalapeños, but the smokey taste will be missing.

One serving: Calories 363, protein 20 gm, carbohydrate 69 gm, cholesterol .6 mg, total fat 3 gm, saturated fat .3 gm.

1 large coarsely chopped Spanish onion
2 ribs halved lengthwise, thinly sliced celery
2 diced carrots
4 cloves finely chopped garlic
2 rinsed, seeded, chopped canned chipotle chiles in adobo
2 bay leaves
 2 tsp ground cumin
2 tsp. dried basil

1 tsp. chili powder

1 tsp. dried oregano
3 15-oz. cans rinsed black beans

1 28-oz. can chopped canned Italian plum tomatoes-with their juice
8 cup vegetable stock

1/2 cup plain nonfat yogurt
wedges limes or oranges
chopped fresh cilantro

In a large saucepan, cook the onion, celery, carrots, garlic and 1/2 cup of water over moderate heat until the vegetables soften (about 12 minutes). Stir in the chiles, bay leaves, cumin, basil, chili powder and oregano and cook for 3 minutes.

Stir in the black beans, tomatoes and vegetable stock and bring to a boil. Cover partially and simmer over moderately low heat, stirring occasionally, for 2 hours.

Discard the bay leaves. Puree 3 cups of the soup in a food processor or blender until smooth. Stir the puree back into the soup. Season with salt and serve hot with the yogurt, lime wedges and cilantro.

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