Black Bean Soup

Ingredients

• 1 large can (1 lb 13 oz) plus 1 small can (15.5 oz) black beans
• 2 tblsp olive oil
• 2 carrots, peeled and diced
• 2 ribs celery, trimmed and diced
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 2 chipotle peppers in adobo, drained and chopped
• 2 cans (14 oz each) vegetable broth
• 1 envolope ham-flavored concentrate (Goya)
• 1 tsp dried oregano
• 2 cups water
• 1 cup sour cream, optional

Directions

Drain and rinse all beans. Set aside. Heat oil in 5 quart stock pot over medium heat. Add carrot, celery, onion and garlic. Cook over medium heat for 5 minutes. Stir in chopped chipotle peppers.

Once onion and garlic are fragrant and slightly softened, pour in veg broth, ham flavoring, oregano, water and beans. Bring to a simmer. Reduce heat to medium-low and cook, covered, for 20 minutes, uncovering occasionally to stir.

Puree soup in batches and serve warm with sour cream, if desired.

Source: Family Circle (January 2005)