---------- Recipe via Meal-Master (tm) v8.05

      Title: Black Bean And Chipotle Soup
 Categories: Soups
      Yield: 4 Servings

    1/4 c  Olive oil
      2 c  Onions; chopped
      4 cl Garlic; minced
      1 lb Carrots (2 c); peeled, diced
  1 1/2 ts Ground cumin
      1 c  Celery (3 ribs); choped
  1 1/2    Green bell peppers (1 c);
           - chopped
     30 oz Cooked black beans
           - (3 c) (2 cans); undrained
    1/2    Dried chipotle -OR-
      1    Canned chipotle in adobo
     14 oz Can tomatoes;
           - undrained -OR-
      2 c  Fresh tomatoes; chopped
    1/2 c  Orange juice
    1/2 c  Water
           Salt and pepper; to taste
           Sour cream;
           - for garnish (optional)
           Cilantro;
           - chopped, for garnish
           - (optional)

  In a nonreactive soup pot over medium heat, heat the oil. Add the
  onions and garlic and cook, stirring frequently, until the onions
  are translucent, about 10 minutes. Add the carrots and cumin,
  reduce the heat to medium, and cook, stirring frequently, for
  3 minutes. Add the celery and bell peppers, reduce the heat to low,
  cover and cook for 10 minutes. Add the beans, chipotle chili
  pepper, tomatoes, orange juice, and water and simmer, covered, for
  20 minutes. Add salt and pepper to taste. If you are not using
  canned beans, add 1/2 cup water or bean-cooking liquid; if you are
  using fresh tomatoes, simmer for an additional 5 minutes.

  Ladle the soup into individual soup bowls and, if desired, garnish
  each serving with a dollop of sour cream and a sprinkling of
  cilantro.

  Recipe by John Geckles, The Dinner Table

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