In this chill, who couldn’t use a few more soup recipes for their arsenal? My chipotle bean soup is a lower-fat, meatless version of my father’s recipe, which he cooks with ham hocks, butter and, I think, some beer. If this were an existence without consequence, I’d eat his soup over mine. But, it’s not and we’ve gotta watch those waistlines and my soup will do you just fine.
- Dry bean medley, 2.5 cups (I use Goya’s 16 bean mix)
- Chicken stock, 2.5 qt. (use veg or otherwise if you’d prefer)
- Crushed tomatoes with juice, 1 cup
- Yellow onion, 1/2, diced
- Chipotle peppers in adobo sauce, 4, crushed
- Carrot, 1 medium, diced
- Green pepper, 1/2, diced
- Frozen corn, 1/2 cup
- Canola oil, 2 tsp.
*You must first rehydrate the beans. Note some beans will still be a bit harder than others but that’s okay, they will cook the rest of the way in the soup. Use either rehydration method:
A. In a bowl, cover beans with about 2″ water and soak overnight.
B. In a pot, cover beans with about 2″ water and do a quick boil for 10 minutes or so.
- Add canola oil to a heated pot
- Saute onion, green pepper, carrot until softened and translucent
- Add chipotle peppers. Stir one minute.
- Add beans. Stir one minute
- Add stock and tomatoes. Simmer for 30 minutes. This will produce a thick consistency. If you’d like the soup thinner, simmer for less time.
*Add seasonings if you’d like: salt, cumin, garlic powder. No more pepper will be necessary!