>Smoky Chipotle Black Bean Soup

>2 Cans Black Beans (I only used canned because I was without dried)
1 chipotle pepper in adobo sauce (these can be found in small cans near the beans — and you will have some leftover after this – I’m told they keep indefinitely in a sealed container in the fridge)
8oz frozen corn
1/2 red bell pepper – chopped
1-2 cloves garlic
chopped leek (white and light green part)
1-2C water/vegetable stock (to taste)

In pan, heat garlic, leek, cumin, until garlic is golden

add ingredients to crock pot and heat for approx 3 hours on high (double on low)

add salt and pepper to taste

Take approx 1/2 of mixture out of pot (include chipotle pepper) and blend in blender – carefully transfer back to pot and mix well


About Kelly

Vegan blogger, foodie, yarn junkie, novice gardener, shoe hater.

Posted on April 4, 2010, in black beans, chipotle pepper, corn, crock pot, leek, soup. Bookmark the permalink. Leave a comment.

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