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Smokey Black Bean and Vegetable Soup

Yield 8 servings
"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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.