Smoky Black Bean & Vegetable Soup[

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Ingredients

• This soup[ gets better as it sits, so make it one day ahead.
• 1 lge. onion, coarsely chopped
• 2 ribs celery, halved lengthwise & thinly sliced
• 2 carrots, cut in 1/3" dice
• 4 chopped garlic cloves
• 2 chipotle chiles in adobo, rinsed, seeded & chopped
• 2 bay leaves
• 2 t ground cumin
• 2 t basil
• 1 t chile powder
• 1 t dried organo
• 3 cans 16 oz black beans, rinsed
• 1 28 oz. can chopped tomatoes with their juice
• 8 C vegetable stock
• Salt
• 1/2 C plain nonfat yogurt
• lime wedges
• Chopped cilantro

Preparation

Step 1

1. In large casserole, cook onion, celery, carrots, garlic & 1/2 C water til veggies soften, @ 12 min. Stir in chiles, bay leaves, cumin, basil, chili powder & oregano & cook 3 min.
2. Stir in black beans, tomatoes & vegetable stock & bring to boil. cover partially & simmer over mod. low heat, stirring occasionally, 2 hrs.
3. Discard bay leaves, Puree 3 C soup in processor til smooth. Stir puree back into soup. Season with salt & serve hot with yogurt, lime wedges & cilantro.
Cal. 363