Serves: 8
Total Calories: 83
Soak beans overnight.
Set Global Sun Oven out to preheat.
Heat olive oil in a large pot over medium-high heat. Add onions and bell peppers and sauté until soft, about 10 minutes. Stir in garlic and cumin. Drain beans and add to pot with chipotles. Add 7 cups water, stir, cover, and transfer to Sun Oven. Cook until beans are soft, about 4 hours. Remove pot from Sun Oven. Transfer 2 cups of the soup to a blender; puree until smooth. Return puree to the soup. Stir in lime juice, salt, and pepper.
Ladle soup into bowls. Spoon a dollop of sour cream and sprinkle tomatoes into each bowl.
*Canned chipotle chilies, sometimes called adobo, can be found in the Hispanic food section of most supermarkets.
This Spicy Solar Black Bean Soup recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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