Saturday, September 26, 2009

Soup and Sunshine

Fall is here, even though you can still lie out in your backyard in your bikini if you so chose to, and that is why I have brought you a brand new, and delicious black bean soup recipe to try and dazzle your family with. So here it is:

Black Bean Soup with Pumpkin, Lime & Chipotles

3 15-ounce cans black beans, rinsed and drained
1 15-ounce can diced tomatoes, undrained
2 tablespoons olive oil
1 and 3/4 cups finely chopped onion (about 2 medium onions)
4 garlic cloves minced
1 and 1/2 tablespoons ground cumin
1 tablespoon chopped canned chipotle chiles
2 teaspoons dried oregano
1 teaspoon salt
4 and 1/4 cups low-sodium chicken or vegetable broth
1 15-ounce can solid pack pumpkin
3 to 4 tablespoons fresh lime juice
3/4 cup plain nonfat yogurt
Optional: 1/4 cup chopped fresh cilantro or chives

In a food processor coarsely pureé beans and tomatoes; set aside.

Heat olive oil in 6-quart heavy kettle over medium-high heat. Add onions and sauté until beginning to brown, about 8 minutes. Add the garlic, cumin, chipotle chiles, oregano and salt; stir 1 minute. Stir in bean pureé, broth and pumpkin until blended. Reduce heat to medium low and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add lime juice. Season soup with salt and pepper to taste. Serve soup garnished with dollops of yogurt and (optional) chopped cilantro or chives. Makes 8 servings.

Nutrition per Serving (about 1 and 1/4 cups):
Calories 17o; Fat 3.6g ; Protein 9.8g; Carbohydrate 30.1g;

Thanks to Camilla at for this, clearly I did not come up with it on my own, but if you don't read this, I'm not going to correct you when you ask. xoxo

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