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Black Bean Chipotle Soup

1 large onion, chopped
3 garlic cloves, minced
1 teaspoon canola oil
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) vegetable broth
1 can (28 ounces) crushed tomatoes
1 tablespoon chopped chipotle pepper in adobo sauce
2 bay leaves
1 tablespoon minced fresh cilantro
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon salt
1/8 teaspoon pepper
SAUCE:
1 cup (8 ounces) reduced-fat sour cream
2 green onion tops, chopped
1 garlic clove, peeled
1/8 teaspoon salt
1/8 teaspoon adobo sauce
1 tablespoon minced fresh cilantro

Printed from tasteofhome.com Oct 12, 2008

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Black Bean Chipotle Soup cont.

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).