1 lb Dried black beans
1/2 cup Water
1/2 oz Chipotle pepper, dried
2 tbsp Vegetable oil
1 1/2 cup Onion, chopped
3/4 cup Carrot, chopped
3/4 cup Celery, chopped
3/4 cup Green bell pepper, chopped
3/4 cup Red bell pepper, chopped
2 Cloves garlic, minced
3 1/2 cup Vegetable broth, canned
1 cup Cooking sherry
2 tbsp Ground cumin
1 tbsp Chili powder
1 tbsp Dried oregano
2 tbsp Honey
1/2 tsp Salt
1/2 tsp Ground cinnamon
1/8 tsp Pepper
29 oz Tomatoes, canned, diced, undrained
1 Bay leaf
7 tbsp Fat-free sour cream
Cilantro sprigs (optional)
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Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander; set aside.
Combine 1/2 c water and chile in a small saucepan; bring to a boil. Remove water and chile from heat; cover and let stand 10 minutes or until chile is softened. Place water and chile in a food processor, and process 1 minute or until smooth. Set chile puree aside.
Heat oil in a Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saute 7 minutes. Add beans, 2 tablespoons chile puree, broth, and next 10 ingredients (broth through bay leaf); bring to a boil. Cover, reduce heat, and simmer 2 hours. Discard bay leaf.
Remove 4 cups of beans and vegetables from soup with a slotted spoon; set aside. Place half of remaining soup in a blender; process until smooth, and pour into a bowl. Repeat procedure with other half of soup. Return pureed soup to pan and stir in 4 cups of bean-vegetable mixture. Cook soup over medium-low heat until thoroughly heated. Ladle soup into individual bowls; top with sour cream and garnish with cilantro, if desired. Serve with remaining chile puree, if desired.
Yield 7 servings (serving size: 1 1/2 cups soup and 1 tablespoon sour cream). |
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