Black Bean Soup With Chipotle Chiles

A dollop of yogurt adds a creamy richness and cuts the heat of the chiles.

• Ready In: 7 hrs 30 mins
• Serves: 6
• Yields: 6

Ingredients

• 1  tablespoon olive oil
• 2  medium red onions, chopped
• 1  medium red bell pepper, chopped
• 1  medium green bell pepper, chopped
• 4  garlic cloves, minced
• 4  teaspoons ground cumin
• 1 (16 ounce) can dried black beans
• 1  tablespoon canned chipotle chile, canned*
• 7  cups hot water
• 2  tablespoons fresh lime juice
• 2  teaspoons salt
• 1⁄4 teaspoon ground black pepper
• 1  cup plain nonfat yogurt
• 1⁄2 cup plum tomato, chopped
• 1⁄4 cup fresh cilantro, chopped

Directions

1. 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.
2. 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.
3. 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.
4. Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
5. *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.