Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 medium-size red onions , chopped

  3. 2 medium-size red bell pepper , chopped

  4. 8 garlic cloves , minced

  5. 4 teaspoons ground cumin

  6. 3 cans black beans , drained

  7. 1 tablespoon chopped canned chipotle chilies

  8. 4 cups vegetable stock ,

  9. 2 cups water

  10. 2 tablespoons fresh lime juice

  11. 3 T honey

  12. 2 teaspoons coarse kosher salt

  13. 1/4 teaspoon ground black pepper

  14. 1 T red wine vinegar

  15. 1 cup plain nonfat yogurt , sour cream

  16. 1/2 cup chopped seeded plum tomatoes

  17. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  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. Transfer mixture to 6-quart saucepan. Add beans and chipotles, then 6 cups liquid. Cover and cook on high 30 – 45 minutes. Transfer 3 cups bean mixture to blender (or use an immersion blender to puree some of the beans in the pot); puree until smooth. Return puree to remaining. Stir in lime juice, honey, vinegar, salt, and pepper.

  2. Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.

  3. *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.

  4. Don't leave out the vinegar as it gives a brightness to the soup that really livens it up. Substitute lemon or lime juice if desired.


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