Chunky Black Bean Soup

Chunky Black Bean Soup with Pickled Onions

adapted from NYT Cooking

I adapted this recipe to reduce the fat and calories. The recipe takes awhile to make but it is well worth the effort. Great to make on a cold weekend day.

Makes 5 servings                                    0 WW Blue points / serving of soup

Don't forget to add additional points for your toppings

1 Tbsp. pureed chipotle pepper in adobo

Cooking spray

1 carrot, peeled and chopped

1 onion, peeled and chopped

2 garlic cloves, minced

1/4 cup dry red wine

1 jalapeno, seeded and chopped

1/2 lb. dry black beans

1 quart chicken stock

1 1/2 tsp. dried oregano

1 dried bay leaf

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 small red onion, thinly sliced

Juice from 1 lime, freshly squeezed

Kosher salt

Optional toppings

Fat Free sour cream             0 WW Blue points / 1 Tbsp.

Whole cilantro leaves           0 WW Blue points / 1 Tbsp.           

Thinly sliced fresh chiles       0 WW Blue points / 1 Tbsp.

Reduced fat cheddar cheese  1 WW Blue point / 1 Tbsp.

1. In a soup pot coated with cooking spray, cook the carrot, onion and garlic until soft but not brown, about 5 minutes.
2. Add the wine to the pot and cook until almost dry and the vegetables are coated.
3. Push the vegetables to the side and add the pureed chipotles. Let cook a couple of minutes. Stir to combine with the vegetables.
4. Add the stock, black beans, jalapenos, oregano and bay leaf. Bring to a boil and cook for 15 minutes.
5. Meanwhile, bring a pot of water to a boil. Reduce to low heat and cover.
6. Reduce the soup pot to low, partially cover and cook for 2 hours. Add hot water from the other pot if the soup is getting too thick.
7. While the beans are cooking, make the pickled onions by combining the red onion slices, lime juice and sprinkle of kosher salt. Let stand 30 minutes. Drain, rinse, pat dry and store in the refrigerator until ready to use.
8. Add the salt and pepper to the soup and cook until the beans are soft, about 30 minutes.
9. The soup should be a combination of whole beans, soft chunks and a creamy broth. If the soup seems thin, puree some of the beans and return them to the pot until you reach your desired thickness. It will continue to thicken as it sits. Add more hot water if it becomes too thick.
10. Serve with chopped pickled onions and your favorite toppings.

Enjoy!