Wednesday, February 18, 2009


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.


Rebekah said...

made this last night. very good with corn bread.

Rebekah said...

i had it again for lunch today. added some leftover spanish rice. fab!