Monday, January 26, 2009

Black Bean Soup *Untested*

Slow Cooker Black Bean Soup (inspired from Bon Apetit)

Ingredients

1 tbl olive oil
2 red onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 garlic cloves, pressed with garlic press
4 tsp ground cumin
1 16-ounce package dried black beans
1 tbl chopped canned chipotle chiles in adobo
7 cups hot water
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 cup plain nonfat yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro

Directions

Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until just start to brown, about 5-7 minutes Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chiles, 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.

servings: 6

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