Categories: Beans (Round), Main Dish, Soup, Tex-Mex, Vegetarian

Ingredients

• 1/4 cup olive oil
• 2 cups chopped onions
• 4 cloves garlic, minced
• 2 cups diced carrots
• 1 1/2 teaspoons cumin
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 2 (15 ounce) cans black beans, undrained
• 1 chipotle chile in adobo, chopped
• 2 cups chopped fresh tomatoes
• 1/2 cup orange juice
• 1/2 cup water
• sour cream
• chopped fresh cilantro

Directions

1. In a large soup pot, add oil; heat over medium heat.

2. Add onions and garlic; saute, stirring occasionally, for about 10 minutes or until onions are translucent.

3. Add in the carrots and cumin; cook, stirring often for a few minutes.

4. Add in the celery and bell pepper; lower heat, cover and cook for 10 minutes or so.

5. Add the beans, chipotle, tomatoes, orange juice, and water; simmer, covered, for 20 minutes.

6. Ladle soup into individual serving bowls; top with a dollop of sour cream and sprinkle with cilantro.

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