Black bean soup takes a more worldly approach with the addition of chipotle peppers in adobo sauce. Avocado, soy sauce, cilantro and lemon juice make a flavorful finish.
cost per recipe: $12.75
The price is determined by the national average.
tablespoons olive oil
large carrot, peeled and diced (about 2 cups)
large onion, diced (about 2 cups)
can (7 ounces) chipotle peppers in adobo sauce, drained and minced
cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
cans (about 15 ounces each) black beans, rinsed and drained
small avocado, pitted, peeled and cubed (about 1/2 cup)
cup sour cream
tablespoons chopped cilantro
tablespoon lemon juice
Heat the oil in a 4-quart saucepan. Add the carrots and onions and cook until they're tender-crisp, stirring occasionally. Add the peppers and cook and stir for 1 minute.
Stir the broth and beans into the saucepan and heat to a boil. Reduce the heat to low. Cook for 25 minutes.
Mash the avocado with a fork in a small bowl. Stir in the sour cream, cilantro and lemon juice.
Spoon one-third of the broth mixture into a blender. Cover and blend until the mixture is smooth. Pour the mixture into a large bowl. Repeat twice more with the remaining broth mixture. Return the blended mixture to the saucepan. Cook over medium heat until the mixture is hot and bubbling. Season to taste. Divide the soup among 8 serving bowls. Top with the avocado mixture.