Smokey Black Bean and Vegetable Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This was my great grandma's recipe, and my mom passed it along to me. Canned vegetable broth saves time, and the soup freezes well. -CL Reader Ingredients:
1 (7-ounce) can chipotle chiles in adobo sauce |
cooking spray |
2 cups coarsely chopped onion |
1 cup chopped carrot |
3/4 cup thinly sliced celery |
4 garlic cloves, minced |
2 teaspoons ground cumin |
2 teaspoons dried basil |
1 teaspoon dried oregano |
1 teaspoon chili powder |
2 bay leaves |
2 cups water |
3 (15-ounce) cans black beans, rinsed and drained |
2 (14 1/2-ounce) cans vegetable broth |
2 (14.5-ounce) cans no-salt-added plum tomatoes, undrained and chopped |
1/2 cup plain nonfat yogurt |
1/4 cup chopped fresh cilantro |
8 lime wedges |
Directions:
1. Remove 2 chiles from can; reserve remaining chiles and sauce for another use. Finely chop chiles. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion, carrot, celery, and garlic; sauté 8 minutes or until onion and carrot are tender. Stir in chiles, cumin, basil, oregano, chili powder, and bay leaves; cook 1 minute, stirring constantly. Stir in water, beans, broth, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 2 hours, stirring occasionally.
2. Remove from heat; discard bay leaves. Place 3 cups of soup mixture in a blender. Let stand 5 minutes; process until smooth. Return pureed mixture to pan, stirring to combine. Ladle 1 1/4 cups soup into each of 8 bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons cilantro. Serve with lime wedges.
|
|