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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 4 |
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One of my favorites. I sometimes use four cans of black beans in place of the dried, and all chicken broth without the water. I also like to puree the whole batch with my hand blender, but that's just personal preference. This is a very forgiving soup, so just do what you like! Ingredients:
1 cup dried black beans (about 6 ounces) |
1/2 cup boiling water |
1 chipotle chile, finely chopped |
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 (16 ounce) can low sodium chicken broth |
1/4 teaspoon ground red pepper |
1 (14 1/2 ounce) can diced tomatoes and green chilies, undrained |
1/2 cup plain fat-free yogurt |
1/4 cup finely shredded sharp cheddar cheese |
Directions:
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, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.
2. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 2 minutes or until tender. Add garlic; sauté 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.
3. Place 1 cup of soup in a blender; process until smooth. Return to pan. Stir in pepper and tomatoes; cook until thoroughly heated.
4. Ladle soup into each of 4 bowls; top with yogurt and cheese.
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