Smoky Black Bean and Vegetable Stoup

I adapted a recipe in Cooking Light to fit our tastes.

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 1  lb  smoked turkey sausage, cubed
• 7  ounces chipotle chiles in adobo
• 2  cups  chopped onions
• 1  cup  chopped carrot
• 3⁄4 cup  thinly sliced celery
• 6  garlic cloves, minced
• 2  teaspoons ground cumin
• 2  teaspoons gumbo file
• 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 1/2ounce) cans vegetable broth
• 2 (14 1/2ounce) cans  no-salt-added plum tomatoes, undrained and chopped
• 1⁄2 cup plain fat-free yogurt
• 1⁄4 cup  chopped fresh cilantro
• 8  lime wedges

Directions

1. Remove 2 chilies from can, reserve remaining chilies and sauce for another use. Finely chop chilies.
2. Heat a large Dutch oven coated with cooking spray over medium high heat.
3. Add onion, carrot, celery, and garlic; saute 8 minutes or until onion and carrot are tender.
4. Stir in chilies, cumin, and next 5 ingredients; cook 1 minute, stirring constantly.
5. Stir in water, beans, broth, sausage, and tomatoes, bring to a boil.
6. Partially cover, reduce heat, and simmer 2 hours, stirring occasionally.
7. Remove from heat, discard bay leaves.
8. Place 3 cups of mixture in a blender. Let stand 5 minutes to cool then process until smooth.
9. Return to pot stirring to combine.
10. Ladle 1 1/4 cups of soup into 8 bowls; top with 1 Tsp yogurt and 1 1/2 tsp cilantro.
11. Serve with lime wedges.