Smokey Black Bean Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
1		Celery stalk - finely chopped
1/2		Green pepper - chopped (medium)
2		Garlic cloves - minced
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Dried oregano
1 1/2 cups	240g / 8.5oz	Black beans - soaked, drained
1 1/2 teaspoons	7.5ml	Salt
1		Diced tomatoes - (14 1/2 oz)
		= (preferably fire-roasted)
2		Chipotle chiles in adobo sauce
2 tablespoons	30ml	Sherry
3		Corn tortillas - cut 1/4"-wide strips
1/2		Ripe avocado - cut small dice
		Lime Cream - (see recipe)

Recipe Instructions

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.

Source:
Vegetarian Times, January 2002

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