Smokey Black Bean and Vegetable Soup
 
recipe by :cooking light magazine 
serving size : 8 
categories : soups 
 
7 oz.  chipotle chiles in adobo sauce
  cooking spray
2 cup  coarsely chopped onion
1 cup  chopped carrot
3/4 cup  thinly sliced celery
4 clove  garlic -- minced
2 tsp  ground cumin
2 tsp  dried basil
1 tsp  dried oregano
1 tsp  chili powder -- (1 to 2)
2   bay leaves
2 cup  water
45 oz.  canned black beans -- rinsed and drained
29 oz.  vegetable broth -- (canned)
29 oz.  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 
 
-- 
(ID: 2972) Mirror: rec.food.recipes: Fri, Apr 8, 2005


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