Recipe Book

28
What you’ll need
2 Tbsp Olive Oil
½ of a Medium Red Onion,
½ of a Medium Red Pepper
½ of a Medium Green Pepper
2 Garlic Cloves
1 1/2 Tablespoons Ground Cumin
1 Tsp Kosher Salt
½ Tsp Black pepper
3 Cans (15 oz) Black Beans, Rinsed
4 Cups Chicken Stock
*1 Chipotle Pepper in Adobo Sauce
Garnish
1 Lime, cut into ¼
2 oz Shredded Cheddar
2 oz Sour Cream
How to make it
Chop the onion and peppers into 1 ½ inch pieces; add to the
40 oz. pitcher along with the garlic. Pulse 5 to 6 times, until
evenly diced. Pour the oil into a large pot over medium heat;
add the diced vegetable and sauté for 8 minutes. Add cumin,
salt and pepper, sauté 1 more minute. To the pot add 2 cups
of chicken stock and half of the black beans, bring to a boil.
Meanwhile to the 40 oz. pitcher add the remaining beans, the
chipotle pepper and 2 cups of the chicken stock. Pulse until
smooth and add to the pot on the stove. Reduce the soup to
a simmer and cook for 20 minutes. Before serving, squeeze
the lime over the soup, garnish with grated cheddar and sour
cream. Enjoy!
Make 4 servings.
*Chipotle peppers can be found in the International Foods
section of the grocery store. Use one pepper; store the rest in
an air tight container.
Smokey Black Bean Soup