Running from a cold, eating Chipotle-Black Bean Soup

Hello, hello!

So, remember Tuesday when I ran really fast, unpacked loads of boxes and was really, really tired by the time I was making dinner?

Yeah.

Well, I woke up yesterday feeling a lot less tired but, as the day progressed, I was not feeling good at all.

Scratchy and sore throat, congestion, fatigue.

*sigh*

sick puppy

So, I tried to take it easy. Β I didn’t do too much – except bake bread and make some really awesome Chipotle-Black Bean Soup.

But, hey, cooking isn’t hard work like unpacking boxes! And, I totally didn’t do any of that yesterday at all.

But, it’s hard to NOT want to make stuff in my awesome and cozy kitchen.

image

I totally love it so much!

Anyway, I drank plenty of water and some echinacea complete care tea and just rested my bod.

image

This morning?

Ugh.

Not better.

But, I decided I would still run (after a MAJOR argument with my lazy side) because I’m not running a fever and maybe I could sweat it out.

Welp. Fate intervened and I discovered that I’m missing a pair of running capris.

Not cold enough for full tights (for me, that’s weather below 32 degrees) and definitely not shorts weather (has to be over 50 degrees).

And, I decided that I’m not gross enough to wear a dirty pair so, I started the laundry and decided today would be a rest day with loads of fluid and Emergen-C consumption.

I’m also thinking some Hot and Sour soup would be a good thing. πŸ™‚

I’ll cover some slow and easy miles tomorrow (probably not 8) and then hit my 16-miler on Saturday.

Now, I just need to figure out where that other pair of capris went. Β Have you seen them? Β How exactly could they just disappear?!

question mark

source

Anywho, let’s talk about that soup.

I absolutely love black bean soup.

LOVE!

And, you know how I feel about cooking things that take hours and make the house smell good.

*swoon*

I was browsing my Cooking Light Reader Favorites cookbook and saw the recipe for the black bean soup.

I have dried black beans!!! Β And, dried peppers!! Β Jackpot!!!

This soup was totally worth the time it took to cook.

Although, honestly, active time is barely anything. Β The hardest part is waiting for it to cook because it smells So. Darned. Amazing. that you’re going to want to eat it before the beans are done.

Wait for it. Trust me.

image

The recipe calls for a dried chipotle chile which I didn’t have. I had dried Guajillo peppersΒ so I used 2 of those instead and added 1/2 teaspoon ground chipotle chile pepper.

So. Delicious.

image

Chipotle-Black Bean Soup
Makes 4 servings

1 cup dried black beans (about 6 ounces)
1/2 cup boiling water
1 dried chipotle chile
1 teaspoon olive oil
1/4 cup chopped onion
1 garlic clove, minced
2 cups water
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 (15.75-ounce) can fat-free, less-sodium chicken broth
1/4 teaspoon ground red pepper
1 (10-ounce) can diced tomatoes and green chiles, undrained

Toppings
2 (6-inch) corn tortillas, cut into 1/4-inch strips
Cooking spray
1/2 cup plain fat-free yogurt
1/4 cup (1 ounce) finely shredded reduced-fat sharp cheddar cheese

1. To prepare soup, sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain.

2. Combine 1/2 cup boiling water and chipotle chile in a bowl; let stand 15 minutes or until soft. Drain, seed, and chop.

3. Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 2 minutes or until tender. Add garlic; saute 1 minute. Add beans, chipotle chile, 2 cups water, oregano, cumin, and broth; bring to a boil. Cover, reduce heat, and simmer 3 hours or until beans are soft. Place 1 cup of soup in a blender; process until smooth. Return to pan. Stir in pepper and tomatoes; cook until thoroughly heated.

4. Preheat oven to 350 degrees.

5. To prepare toppings, place tortilla strips in a single layer on a baking sheet. Lightly coat tortilla strips with cooking spray. Bake at 350 degrees for 12 minutes or until toasted. (Honestly, I skipped this part and we used tortilla chips. Lazy me won that argument.)

6. Ladle soup into each of 4 bowls; top with tortilla strips, yogurt, and cheese.

Calories 276; Fat 3.7g (saturated 1.2g, mono 1.4g, poly 0.7g); Protein 15.8g; Carbs 42.7g; Fiber 7.9g; Sodium 769mg

Questions: What are your go-to remedies when you’re not feeling well? How do you determine if you’re going to workout or rest when you’re under the weather?

– jennifer

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s