Black Bean Soup with Chipotle Chiles
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 main-course servings
- 1 tablespoon olive oil
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 teaspoons coarse kosher salt
- 4 teaspoons ground cumin
- 1 cup plain nonfat yogurt
- 4 garlic cloves, minced
Preparation 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. *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets. Test-kitchen tip:Add richness to slow-cooker soups by using a mixture of half broth and half water instead of only water.Per serving: calories, 314; total fat, 4 g; saturated fat, 1 g; cholesterol, 1 mg; fiber, 18 g Nutritional analysis provided by Bon Appétit
Preparation 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. *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets. Test-kitchen tip:Add richness to slow-cooker soups by using a mixture of half broth and half water instead of only water.Per serving: calories, 314; total fat, 4 g; saturated fat, 1 g; cholesterol, 1 mg; fiber, 18 g Nutritional analysis provided by Bon Appétit
