Smoky Black Bean And Vegetable Soup

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

"Canned vegetable broth saves time, and the soup freezes well" - Lisa Rebelli, Oakland, California

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 fat-free 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.
2. Finely chop chiles.
3. Heat a large Dutch oven coated with cooking spray over medium-high heat.
4. Add onion, carrot, celery, and garlic; sauté 8 minutes or until onion and carrot are tender.
5. Stir in chiles, cumin, and next 4 ingredients; cook 1 minute, stirring constantly.
6. Stir in water, beans, broth, and tomatoes; bring to a boil.
7. Partially cover, reduce heat, and simmer 2 hours, stirring occasionally.
8. Remove from heat; discard bay leaves.
9. Place 3 cups soup mixture in a blender.
10. Let stand 5 minutes; process until smooth.
11. Return puréed mixture to pan, stirring to combine.
12. Ladle 1 1/4 cups soup into each of 8 bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons cilantro.
13. Serve with lime wedges.

Yield: 8 servings