• Prep Time:
  • Cooking Time:
  • Serves: 7 Servings

Southwestern Vegetarian Black Bean Soup

  • Recipe Submitted by on

Category: Beans

 Ingredients List

  • 1 lb Dried black beans
  • 1/2 c Water
  • 1/2 oz Chipotle pepper, dried
  • 2 tb Vegetable oil
  • 1 1/2 c Onion, chopped
  • 3/4 c Carrot, chopped
  • 3/4 c Celery, chopped
  • 3/4 c Green bell pepper, chopped
  • 3/4 c Red bell pepper, chopped
  • 2 Cloves garlic, minced
  • 3 1/2 c Vegetable broth, canned
  • 1 c Cooking sherry
  • 2 tb Ground cumin
  • 1 tb Chili powder
  • 1 tb Dried oregano
  • 2 tb Honey
  • 1/2 ts Salt
  • 1/2 ts Ground cinnamon
  • 1/8 ts Pepper
  • 29 oz Tomatoes, canned, diced,
  • -undrained
  • 1 Bay leaf
  • 7 tb Fat-free sour cream
  • Cilantro sprigs (optional)


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

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

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