Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 large onion, chopped

  2. 3 garlic cloves, minced

  3. 1 teaspoon canola oil

  4. 2 cans (15 ounces each ) black beans, rinsed and drained

  5. 2 cans (14-1/2 ounces each ) vegetable broth

  6. 1 can (28 ounces) crushed tomatoes

  7. 1 tablespoon chopped chipotle pepper in adobo sauce

  8. 2 bay leaves

  9. 2 teaspoons ground cumin

  10. 1 teaspoon ground coriander

  11. 1/8 teaspoon pepper SAUCE:

  12. 1 cup (8 ounces) BREAKSTONE'S® Reduced-Fat Sour Cream

  13. 2 green onion tops, chopped

  14. 1 garlic clove, peeled

  15. 1/8 teaspoon salt

  16. 1/8 teaspoon adobo sauce

  17. 1 tablespoon minced fresh cilantro

Instructions Jump to Ingredients ↑

  1. In a large saucepan coated with cooking spray, saute onion and garlic in oil until tender. Add the beans, broth, tomatoes, chipotle pepper, bay leaves and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, in a blender, combine the sour cream, green onion tops, garlic, salt and adobo sauce; cover and process until blended. Discard bay leaves from soup. Top each serving with sauce and sprinkle with cilantro. Yield: 8 servings (2 quarts, 1 cup sauce).

Comments

882,796
Send feedback