Oh, soup! How I love you!
I had a hankering for some bread and soup today for lunch. I made some homemade bread (anything to put off doing some homework!) and made a nicely flavored soup to go with it. Feel free to add any veggies you want, seeing as there's plenty of end-of-the-summer veggies still floating around. Also, I find that the Tabasco sauce has enought salt in it that you don't really need to add any. Enjoy!
Hint o' Chipotle Black Bean and Vegetable Soup:
1/2 Tb. oil
1 small onion, diced
2 stalks celery, diced
1/3 bag baby carrots, diced (2/3 cup)
2 tomatoes, chopped
2 cans black beans, drained and rinsed
1 (32-oz) carton vegetable broth (probably only need about 3/4 the container)
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. coriander
1/4 tsp. smoked paprika
1/2 - 1 Tb. Chipotle Tabasco sauce (depends on your tastes)
Additional salt, if desired
1. Saute onion, celery, and carrots in oil until slightly soft, about 10 minutes. Add dry spices and saute another couple of minutes or until fragrant.
2. In a large saucepan, combine sauteed veggies, tomatoes, black beans, vegetable broth, and Tabasco sauce. Bring to a boil, then reduce heat to medium-low, cover, and simmer about 35 minutes or until veggies are tender. Add salt to taste, if desired.