Tuesday, July 10, 2012

Chipotle Black Bean Rice Soup

A Hubby's Fav - Great for a crowd that likes something new and different!!

pic borrowed from HERE

Adapted From Green Smoothie Girl

1 C Dried Black Beans, (soaked overnight and rinsed well) or 1 can
1/2 Tbs Coconut Oil
1 Small Yellow Onion, chopped
1 Carrot, Diced
1 medium Green Pepper, seeded and chopped
2 Cloves Garlic, minced
1/2 Tbs Dried Oregano
1/2 Tbs Ground Cumin
1/2 tsp powdered Chipotle (or less, its PRETTY spicy!)
1 LARGE dry chipotle Pepper
4-5 Cups Water
2 Bay Leafs
1/4 C Spelt or Barley
1/2 C Brown Rice
1/2 Tbs unsweetened Cocoa Powder
1/4 tsp Cinnamon
1/2 C Fresh Orange Juice
Large Handful of chopped Cilantro
2-3 tsp Sea Salt
1 Tbs Apple Cider Vinegar

Heat Oil. Add onion, carrot, pepper, and garlic. Suate until soft. Add cumin, chipotle powder, and Oregano and cook one minute. Add Chipotle Pepper, water, Bay Leafs, Spelt, Rice and bring to  boil. Then lower heat and Simmer for 1-2 hours, until beans are tender. Stir in the remaining ingredients. Remove Chipotle Pepper and Bay leaf before serving.

To serve, we squeezed each bowl with a little more orange juice, lots of Greek Yogurt (to help with the spiciness), fresh cilantro, and diced Avocado.


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