Smokey Black Bean and Vegetable Soup

Cooking Light
"This was my great grandma's recipe, and my mom passed it along to me. Canned vegetable broth saves time, and the soup freezes well." --CL Reader
8 servings


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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 nonfat yogurt
1/4 cup chopped fresh cilantro
8 lime wedges


Remove 2 chiles from can; reserve remaining chiles and sauce for another use. Finely chop chiles. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion, carrot, celery, and garlic; sauté 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 teaspoons cilantro. Serve with lime wedges.

Created date

September 2004

Nutritional Information

Calories 162
Caloriesfromfat 6 %
Fat 1 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 10.1 g
Carbohydrate 36.9 g
Fiber 10.9 g
Cholesterol 0.0 mg
Iron 3.8 mg
Sodium 740 mg
Calcium 145 mg