Recipe Name Black Bean Soup Submitted by Guest Recipe Description Does not include toppings Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 0 Ready In (minutes) 20

Ingredients Amount Measure Ingredient 1 pepper pepper, serrano, raw 1 tablespoon adobo sauce 3 cups broth, Beef 2 tablespoons olive oil 1 medium (2-1/2\" dia) Onion, chopped 6 cloves garlic minced 3 tablespoons chile, hot, green or red, chopped 1 1/2 tablespoons Spices, ground cumin 1 tablespoon chili powder 1/2 tablespoon salt 5 cans (15 oz) black beans, canned, Bush's 1/4 cup Salsa, Pace Picante Sauce 4 tablespoons Lime juice, raw - or 1 TBSP Steps Sequence Step 1 Place the chipotle pepper, adobo sauce and 1 cup of vegetable broth in a blender and blend until smooth; set aside. In a large dutch oven, heat the oil on medium heat. Add the onions and sauté for 3 minutes. Add the garlic and continue to sauté for an additional 3 minutes. Then, add in the green chilies, cumin, chili powder, and salt. Scrape the bottom of the pan for any brown bits. Add in the chipotle broth, remaining 2 cups of vegtable broth, black beans, cilantro, and salsa. Allow the soup to come to a boil, cover and reduce heat to low and allow the soup to simmer for 35 minutes. Add in the lime juice. Transfer ⅓ of the soup to a blender and careful blend the soup holding down the lid with a towel. Add back into the dutch oven and stir. If you want a smooth texture, blend all of the soup. For a chunkier texture leave as is. Serve with diced avocados and additional cilantro. For non-vegans, serve with sour cream.