Instructions: *1 Cup dried black beans will yield about 3 cups cooked.

**These spicy hot, smoky peppers are available in the produce sections of well- stocked supermarkets. If using dried chipotle, remove it before serving. If using canned chipotle, choose one that can be packed into a teaspoon measure. It will disintegrate as the soup cooks. We recommend La Torre brand canned chipotles in adobo sauce, which is a thick, spicy tomato puree.

Serves 4 to 6.

Yields 8 cups.

Preparation Time: 25 to 35 minutes.

Simmering time: 20 minutes

How surprising-the wonderful smoky flavor of even a tiny chipotle pepper can pervade a thick, hearty bean soup loaded with vegetables. Its the perfect counterpoint to the mellow black beans.

The best sidekick for this soup in a Daily Special is a bright-tasting salad with the bite of bitter greens or the acidity of tomatoes or citrus.

Warm the oil in a nonreactive soup pot. Saute the onions and garlic in the oil for about to minutes, stirring frequently, until the onions are translucent. Add the carrots and cumin and cook on medium heat, stirring often, for a few minutes. Add the celery and bell peppers, lower the heat, cover, and cook for about 10 minutes. Add the beans, chipotle, tomatoes, orange juice, and water and simmer, covered, for 20 minutes (see Notes).

If youre not using canned beans, add 1/2 cup of bean-cooking liquid or additional water.

If desired, garnish each serving with a dollop of sour cream or Jalapeno Cream and a sprinkling of cilantro.

Note: To save time, prepare the carrots, celery, and bell peppers while the onions cook. Just remember to stir the onions in between chopping!

If using fresh tomatoes, you may want to simmer the soup for an additional minutes.

MENU IDEAS: Tomato flowers, Five-Herb Salad, Florida Salad with Ginger Dressing, Kiwi, Orange & Baby Greens, and Southern Wheat-free Cornbread.

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