Black Bean Soup With Chipotle Chiles
- 1 tablespoon olive oil
- 2 medium red onions chopped
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- 4 garlic cloves minced
- 4 teaspoons ground cumin
- 1 package dried black beans - (16 oz)
- 1 tablespoon chopped canned chipotle chiles*
- 7 cups hot water
- 2 tablespoons fresh lime juice
- 2 teaspoons coarse kosher salt
- 1/4 teaspoon freshly-ground black pepper
- 1 cup plain nonfat yogurt
- 1/2 cup chopped seeded plum tomatoes
- 1/4 cup chopped fresh cilantro
* Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.
Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.
Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
This recipe yields 6 main-course servings.
Per serving: calories, 314; total fat, 4 g; saturated fat, 1 g; cholesterol, 1 mg; fiber, 18 g
Test-Kitchen Tip: Add richness to slow-cooker soups by using a mixture of half broth and half water instead of only water.