
Chipotle Black Bean SoupRecipe by Chef Michael Williams Prep time 20 mins Cook time 2 hours Ingredients 1 cup dried black beans (soaked for 8 hours) ½ a yellow onion (diced) 4 cloves garlic (thick sliced) 1 heaping teaspoon cumin seeds 3 cups chicken or vegetable broth (homemade or low-sodium) 1 chipotle pepper plus some of the sauce ½ teaspoon salt 2 fresh roma tomatoes (diced) Garnish: Sundried tomato Plain yogurt Tortilla chips Directions Preheat a large pot on medium heat. Add 1 tablespoon e.v. olive oil and then the onions and garlic. Sauté until lightly browned, stirring regularly. Add the cumin seeds and sauté for 1 minute longer, stirring regularly. Now add the chicken broth, chipotle pepper and salt. Drain the water from the black beans and add them to the pot. Bring to a simmer and put a lid on the pot and reduce heat to low; gently simmer until the beans are soft (about 2 hours). You may need to add warm water to the pot to keep the beans covered. Add the tomatoes once the beans are almost soft. Once the beans are soft you can serve the soup as is puree it.

Chipotle Black Bean SoupRecipe by Chef Michael Williams

Preheat a large pot on medium heat. Add 1 tablespoon e.v. olive oil and then the onions and garlic. Sauté until lightly browned, stirring regularly.
Add the cumin seeds and sauté for 1 minute longer, stirring regularly.
Now add the chicken broth, chipotle pepper and salt.
Drain the water from the black beans and add them to the pot. Bring to a simmer and put a lid on the pot and reduce heat to low; gently simmer until the beans are soft (about 2 hours). You may need to add warm water to the pot to keep the beans covered.
Add the tomatoes once the beans are almost soft.
Once the beans are soft you can serve the soup as is puree it.