Is it just me, or is Germany drunk? The weather, not the people. This whole back and forth between blue and gray skies and what seems like gray sad endless rain is more indecisive than me trying to decide between brownies or sweet delicious artichoke-ie goodness.
Okay that is really no contest. I’ll take the artichokes. Unless they are black bean brownies… oh glorious black bean brownies.
But fear not, my foodie confidants; I’ve got a fantastical creation good for helping you feel the burn even if the sun can’t decide if it wants to shine.
Watch out Sabers, we’re bringing the heat!
This is another recipe with fairly easily-obtained supplies. The only thing I had a bit of trouble locating was the peppers in adobo sauce, but if you poke around the Mexican/Asian food isle for a while, chances are you’ll find it. If not, everything is pretty basic, so it should be found in your local grocery store of choice.
Okay, just throwing this out there. I actually completely and utterly goofed on this recipe. I have no idea what the actual stuff tastes like, because in my sad pre-soup-time rainy-day disenchantment I opted to forget one of my most basic skills that you are currently engaging in. Yeah. Reading. BUT, I did manage to stumble upon a “variation” of this “soup” that also makes a pretty fantastic dip for chips. So that is a plus. If you want to check out my variation, I’ll include it in the notes after the recipe.
Black Bean and Chipotle Soup – (the way you are supposed to make it)
1/4 cup olive oil
2 cups chopped onions
4 garlic cloves, minced or pressed
2 cups peeled and diced carrots
1-1/2 tsp ground cumin
l cup chopped celery
1 cup chopped green bell peppers
3 cups cooked black beans (two 15- ounce cans, un-drained)
1/2 cup water
1/2 dried chipotle pepper or 1 canned chipotle pepper in adobo sauce
2 cups chopped fresh or un-drained canned tomatoes (14-ounce can)
1/2 cup orange juice
1. Warm oil, and sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent.
2. Add the carrots and cumin and cook on medium heat, stirring often, for a few minutes.
3. Add the celery and bell peppers, reduce heat, cover, and cook for about 10 minutes.
4. Add the beans, chipotle, tomatoes, orange juice, and water and simmer, covered, for 20 minutes.
5. If you’re not using canned beans, add ½ cup of bean-cooking liquid or additional water.
6. If desired, garnish each serving with sour cream, jalapeño and cilantro.
Yield: 4-6 servings
Nutrition facts per serving: 312 calories;
11g fat; 1.5g saturated fat;
56mg sodium; 45g carbohydrates;
13g fiber; 13g protein
“Just Like” sour cream
1 cup non-fat Greek yogurt (or can use cottage cheese)
1 Tbsp white vinegar
1. Combine ingredients in blender, food processor or with immersion blender. Blend on high until smooth, stopping and scraping down sides as needed.
2. Serve a dollop on baked potatoes, chili, enchiladas, or stir into recipes in place of sour cream. Great for sour cream based dips.
Nutrition facts per serving:
21 calories; 0.5g fat; 9mg sodium;
1g carbohydrates; 3g protein
So on to my totally intentional and not at all oops moment of a variation. If you want a soup (or dip, as I chose to use it) with a bit more kick, toss that whole can of peppers on in there. It’s going to bump up the calories and sodium a bit, but it’s got a really satisfying burn that, paired with the handy dandy better-for-you sour cream recipe also courtesy of the Foodie Friday Cookbook, is pretty much just what I was looking for anyway.
Being honest, I just misread the directions to remove only 1 pepper from the can and, having never used them before, didn’t even realize there were whole peppers in there. I just dumped the can in. It’s about five times the amount of chipotle peppers the soup was supposed to have. It was hot. Luckily for me, my coworkers and I love spicy food, so this oops really turned out for the better if you intend to use it as a dip. If you wanted to sit down with a bowl of it (as was intended in the actual recipe) I’d probably recommend following those directions and taking only one pepper out of the can.
The only complaint I might have about it is the seeds from the chipotle peppers. The soup didn’t cook long enough by the recipe for the pepper seeds (they come in the canned ones) to soften. This resulted in random hard seeds in your soup (a lot of them, if you done goofed.) The seeds are half the spice, so I didn’t really want to take them out. To combat this, I put it through the blender until it was relatively smooth.
As far as the sour cream goes, we aren’t going to talk about it much. Why? Because I can’t tell the difference between it and real sour cream. It’s awesome. No one knew it wasn’t real. I have since used it a few more times for soup. If you are like me and get yogurt anyway for smoothies or anything, it’s a pretty easy alternative I highly recommend.
While I can’t give an honest review of the basic recipe because I goofed, if its anything like a less spicy version of what I created, than it’s probably pretty good. The soup had good flavor with spice that crept up on you rather than just overpowering everything else from the start. My version had a little more spice then I probably would have been comfortable with just having a bowl of it, but there are others in my office who might disagree. Spicy is one of those flavors that are very subjective, so its certainly one you can heat up or cool down depending on who you’re catering to.
We had a visitor to the office this time around and we opted to not only put her to work, but to get her review of the food as well. I knew most of my coworkers liked spicy food anyway, so I wanted an unbiased perspective.
“I happened to be over at PA office for lunch. After I finished my lunch I watched them set everything up for the picture and since I still hung around I was asked to pose as a hand model and was honored with holding the chip,” said Nichole Flohr, PA’s resident chip holding expert (of the week) “After the picture was taken the soup was heated in the microwave and I got to taste it. The texture of it reminded me more of a dip but it was really good. A little spicy maybe but I like spicy so I wouldn’t complain. It merged really well with the cheese and sour cream.”
So there you have it. Soup that is a dip and sour cream that’s really yogurt and a visitor that is really transient hand model extraordinaire! This dip makes things happen. Awesome things.
If nothing else, maybe it will make those rainy days just a little bit warmer.
If you liked this recipe (botched or otherwise) you can check out our previous Foodie Chick entries, or get the whole book right now by contacting the Health and Wellness Center