Black Bean Soup with Chipotle Chiles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A dollop of yogurt adds a creamy richness and cuts the heat of the chiles. Ingredients:
1 tablespoon olive oil |
2 medium-size red onions, chopped |
1 medium-size red bell pepper, chopped |
1 medium-size green bell pepper, chopped |
4 garlic cloves, minced |
4 teaspoons ground cumin |
1 16-ounce package dried black beans |
1 tablespoon chopped canned chipotle chiles |
7 cups hot water |
2 tablespoons fresh lime juice |
2 teaspoons coarse kosher salt |
1/4 teaspoon ground black pepper |
1 cup plain nonfat yogurt |
1/2 cup chopped seeded plum tomatoes |
1/4 cup chopped fresh cilantro |
Directions:
1. 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.
2. Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
3. *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.
4. Test-kitchen tip: Add richness to slow-cooker soups by using a mixture of half broth and half water instead of only water.
5. Per serving: calories, 314; total fat, 4 g; saturated fat, 1 g; cholesterol, 1 mg; fiber, 18 g Nutritional analysis provided by Bon Appétit
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