Smoky Black Bean and Vegetable Stoup |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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I adapted a recipe in Cooking Light to fit our tastes. Ingredients:
1 lb smoked turkey sausage, cubed |
7 ounces chipotle chiles in adobo |
2 cups chopped onions |
1 cup chopped carrot |
3/4 cup thinly sliced celery |
6 garlic cloves, minced |
2 teaspoons ground cumin |
2 teaspoons gumbo file |
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 1/2 ounce) cans no-salt-added plum tomatoes, undrained and chopped |
1/2 cup plain fat-free yogurt |
1/4 cup chopped fresh cilantro |
8 lime wedges |
Directions:
1. Remove 2 chilies from can, reserve remaining chilies and sauce for another use. Finely chop chilies.
2. Heat a large Dutch oven coated with cooking spray over medium high heat.
3. Add onion, carrot, celery, and garlic; saute 8 minutes or until onion and carrot are tender.
4. Stir in chilies, cumin, and next 5 ingredients; cook 1 minute, stirring constantly.
5. Stir in water, beans, broth, sausage, and tomatoes, bring to a boil.
6. Partially cover, reduce heat, and simmer 2 hours, stirring occasionally.
7. Remove from heat, discard bay leaves.
8. Place 3 cups of mixture in a blender. Let stand 5 minutes to cool then process until smooth.
9. Return to pot stirring to combine.
10. Ladle 1 1/4 cups of soup into 8 bowls; top with 1 Tsp yogurt and 1 1/2 tsp cilantro.
11. Serve with lime wedges.
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