Ingredients
| 16 |
oz black beans |
| 49 |
oz chicken broth, swanson |
| 32 |
oz tomatoes, crushed |
| 2 |
tsp Jalapeno pepper, canned , puree see note |
| 1 |
large red bell pepper |
| 1 |
large yellow bell pepper |
| 1 |
large onion, sweet finely chopped |
| 3 |
large carrots, shredded |
| 1 |
cup celery, thinly sliced |
| 8 |
cups water, add more as needed |
| 2 |
tbs garlic, fresh and spice to taste |
Directions
- note: instead of jalapeno peppers (trouble getting recipe to use right ingredient), i used the chipotle peppers in adobe sauce. It comes in a very small can. puree the whole can, add tsp or 2 to the soup. put rest in zip lock bag, lay flat and freeze so small amounts can be broken off to use as needed in recipes. a very small amount goes a very long way!!!
- soak beans overnight, rinse and add to large stew pot with all ingedients.
- spice to taste (chili powder, pepper, blackening seasoning, onion powder, bragg amino acids for salt flavor),
- bring to boil and simmer on low heat until all tender, about 2 to 3 hours.
- 1/2 way through, mash about 1/2 the beans in the pot to help thicken
- i prefer this a bit more like stew so i simmer and reduce, although water may be added as preferred.
- May substitute low sodium or sodium free broth.
- serve warm with diced onion, shredded cheese, sour cream (fat free) [note: toppings are not included in nutrition info for recipe]
Categories
Beans, Soup, Mexican, Advance, Vegetarian
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