Ingredients:
1/4 cup olive oil
2 cups chopped onions
4 cloves garlic, minced
2 cups diced carrots
1 1/2 teaspoons cumin
1 cup chopped celery
1 cup chopped green bell peppers
2 (15 ounce) cans black beans, undrained
1 chipotle chiles in adobo, chopped
2 cups chopped fresh tomatoes
1/2 cup orange juice
1/2 cup water
sour cream
chopped fresh cilantro
Directions:
In a large soup pot, add oil; heat over medium heat.
Add onions and garlic; saute, stirring occasionally, for about 10 minutes or until onions are translucent.
Add in the carrots and cumin; cook, stirring often for a few minutes.
Add in the celery and bell pepper; lower heat, cover and cook for 10 minutes or so.
Add the beans, chipotle, tomatoes, orange juice, and water; simmer, covered, for 20 minutes.
Ladle soup into individual serving bowls; top with a dollop of sour cream and sprinkle with cilantro.
Servings: 4
Time preparation: 35 min.
Time total: 80 min.