Black Bean Soup With Chipotle And Toasted Cumin Seed Crèm Recipes

CHIPOTLE-BLACK BEAN SOUP

Steps:

• To prepare soup, 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.
• Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 2 minutes or until tender. Add garlic; sauté 1 minute. Add beans, chipotle chile, 2 cups water, oregano, cumin, and broth; bring to a boil. Cover, reduce heat, and simmer 3 hours or until beans are soft.
• Place 1 cup of soup in a blender; process until smooth. Return to pan. Stir in pepper and tomatoes; cook until thoroughly heated.
• Ladle soup into each of 4 bowls; top with yogurt and cheese.

MOOSEWOOD BLACK BEAN AND CHIPOTLE SOUP

Steps:

• Warm the oil in a non-reactive soup pot.
• Sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent.
• Add the carrots and cumin and cook on medium heat, sitting often for a few minutes.
• Add the celery and peppers, lower the heat, cover, and cook for about 10 minutes. A.
• dd the beans chipotle, tomatoes, orange juice, and water, and simmer, covered for 20 minutes.
• If you're not using canned beans, add 1/2 cup of beans cooking liquid or additional water.
• If you like a thicker broth, you can blend one or two cups of the soup until pureed, and stir it back into the remaining soup.
• Top with optional sour cream and cilantro.

BLACK BEAN SOUP WITH CHIPOTLE CHILES

Steps:

• Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute.
• Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours.
• Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.
• Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
• *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.