Black Bean Soup

Black Bean Soup

1 large can (1 lb, 13 oz) plus 1 small can (15.5 oz) black beans
2 T olive oil
2 carrots
2 ribs celery, trimmed and diced
1 medium onion, finely diced
4 cloves garlic, minced
2 chipotle pepper in adobo, drained and chopped
2 cans (14 oz each) vegetable broth
1 envelope ham-flavored concentrate (made by Goya)
1 t dried oregano
2 C water
1 C sour cream, optional

1. Drain and rinse all beans. Set aside. Heat oil in 5 qt stock pot over medium heat. Add carrot, celery, onion and garlic. Cook, over medium heat, for 5 minutes. Stir in chopped chipotle peppers.
2. Once onion and garlic are fragrant and slightly softened, pour in vegetable broth, ham flavoring, oregano, water and beans. Bring to a simmer. Reduce heat to medium-low and cook, covered, for 20 minutes, uncovering occasionally to stir.
3. Puree soup in batches and serve warm with sour cream, if desired.

Per Serving: 201 cal; 5 g fat; 10 g pro; 37 g carb; 11 g fiber; 1289 mg sod; 1 mg chol.

Notes: I haven't made this version yet. The "packet of pig" sounds a little nasty to me, but maybe it's good in the soup. I don't even know where to get chipotle peppers or what they look like.