Black Bean Soup with Chipotle Chiles
Black Bean Soup with Chipotle Chiles might be just the soup you are searching for. Watching your figure? This gluten free and vegetarian recipe has 179 calories, 10g of protein, and 3g of fat per serving. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. If you have water, chipotle chiles, ground pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
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.
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