Smoky Black Bean And Vegetable Soup

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
"Canned vegetable broth saves time, and the soup freezes well" - Lisa Rebelli, Oakland, California
== Ingredients ==
* 1 (7-ounce) can chipotle chiles in adobo sauce
* Cooking spray
* 2 cups coarsely chopped onion
* 1 cup chopped carrot
* 3/4 cup thinly sliced celery
* 4 garlic cloves, minced
* 2 teaspoons ground cumin
* 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 1/2 ounce) cans vegetable broth
* 2 (14.5-ounce) 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 ==
# Remove 2 chiles from can; reserve remaining chiles and sauce for another use.
# Finely chop chiles.
# Heat a large Dutch oven coated with cooking spray over medium-high heat.
# Add onion, carrot, celery, and garlic; sauté 8 minutes or until onion and carrot are tender.
# Stir in chiles, cumin, and next 4 ingredients; 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 soup mixture in a blender.
# Let stand 5 minutes; process until smooth.
# Return puréed 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 teaspoons cilantro.
# Serve with lime wedges.
Yield: 8 servings
Category:Low-calorie Recipes
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