Smokey Black Bean and Vegetable Soup

Discussion in 'Food and nutrition' started by Marty Norton, Apr 8, 2005.

  1. Marty Norton

    Marty Norton Guest

    Smokey Black Bean and Vegetable Soup

    Recipe By :Cooking Light magazine
    Serving Size : 8
    Categories : Soups

    7 ounces chipotle chiles in adobo sauce
    cooking spray
    2 cups coarsely chopped onion
    1 cup chopped carrot
    3/4 cup thinly sliced celery
    4 cloves garlic -- minced
    2 teaspoons ground cumin
    2 teaspoons dried basil
    1 teaspoon dried oregano
    1 teaspoon chili powder -- (1 to 2)
    2 bay leaves
    2 cups water
    45 ounces canned black beans -- rinsed and drained
    29 ounces vegetable broth -- (canned)
    29 ounces no-salt added plum tomatoes -- (canned) undrained and chopped
    1/2 cup plain nonfat yogurt
    1/4 cup chopped fresh cilantro
    8 lime wedges
    Salt and pepper

    Remove 2 chiles from can; reserve remainder for another use. Finely chop
    chiles. Heat a large Dutch oven coated with cooking spray over med high
    heat. Add onion, carrot celery and garlic; saute 8 minutes or until onion
    and carrot are tender. Stir in chiles, cumin, basil, oregano, chili powder
    and bay leaves; cook 1 minute, stirring constantly. Stir in water, beans,
    broth and tomatoes; bring to a boil. Partially cover, reduce heat, and
    simmer 2 hours, stirring occasionally.
    Remove from heat; discard bay leaves. Place 3 cups of soup mixture in a
    blender. Let stand 5 minutes; process until smooth. Return pureed mixture
    to pan, stirring to combine. Ladle 1-1/4 cups soup into each of 8 bowls;
    top each serving with 1 tablespoon yogurt and 1-1/2 teaspoon cilantro.
    Serve with lime wedges.

    Yield: 8 servings

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