{BLACK BEAN AND CHIPOTLE SOUP}

I had a friend bring this soup after I had a baby, and it was delicious!

2 c. water
1 canned chipotle pepper in adobo sauce
1 T. veggie broth powder

• Combine in a small saucepan.
• Bring to a boil.
• Boil 5 minutes.
• Strain and discard pepper.

strained chipotle pepper broth
2 c. chopped onions
2 cloves garlic, minced or pressed
2 c. diced carrots
1 1/2 t. ground cumin
1 c. chopped celery
1 c. chopped green bell pepper
3 c. cooked black beans (2 15-oz. cans, undrained)
2 c. chopped fresh or undrained canned tomatoes (14-oz. can)
2 T. orange juice concentrate
1/2 t. salt


Pressure Cooker:

• Combine all ingredients in a pressure cooker.
• Cook on low pressure, 2 minutes.
• Quick release.

Stove Top:

• Warm the broth in a soup pot. Saute the onions and garlic in broth for about 10 minutes (medium heat), stirring frequently, until the onions are translucent. Don't let the garlic get brown.

• Add the carrots and cumin and cook on medium heat, stirring often, for a few minutes.

• Add the celery and bell peppers, lower the heat, cover and cook for about 10 minutes.

• Add the beans, tomatoes, orange juice concentrate, and simmer, covered, for 20 minutes.

• If desired garnish with avocado and cilantro.