Its soup season again!
1 medium onion, chopped
2 carrots, peeled and finely sliced
2 stalks celery, diced
2 chipotles (canned in adobo), chopped
1 can diced tomatoes
3 cans of black beans, drained and rinsed
6 cups vegetable or chicken stock
2 tsp. cumin
salt and pepper to taste
thick and chunky salsa
fresh cilantro leaves, chopped
In medium dutch oven, saute onion, carrots and celery in 2 tablespoons of oil. Once slightly softened add chipotles, tomatoes, black beans, stock and cumin. Cook over low/medium heat for 45-60 minutes. Allowing it to thicken to preferred taste.
Serve soup with sour cream, salsa and cilantro.
Makes 4-6 servings.
Free Gardener’s Idea Book for 2017!
17 minutes ago