Pumpernickel Recipe # 5 - Black Bean Chipotle Soup with Pumpernickel Croutons

This is a variant of a recipe from Dartmouth College.

Black Bean Chipotle Soup with Pumpernickel croutons

1 large vidalia onion chopped
4 cloves garlic, minced
¼ cup olive oil
2 cups diced carrots
2 stocks celery, chopped
1 teaspoon ground cumin
3 cups canned black beans, undrained
2 cups chopped tomatoes
½ cup orange juice
½ cup chicken or vegetable broth
¼ teaspoon dried chipotle chiles
1 cup heavy whipping cream

Toppings
Sour cream
Cheddar cheese shredded
Hot sauce
4 thick slices of pumpernickel, toasted and cubed

In a large pot, saute onion and garlic in olive oil over medium heat, stirring frequently, for about 10 minutes, or until softened. Add carrot, celery, and cumin and continue cooking until vegetables are tender, about 10 minutes. Add beans and their juice, tomatoes, orange juice, broth and chipotles. Cover and simmer for 30 minutes.

Cool and puree soup to desired texture with heavy cream in a food processor. Reheat and serve warm sprinkled with croutons and other toppings of choice. Makes 6 to 8 servings.