Post by BarbaraL on Sept 18, 2016 8:46:51 GMT -5
Catbatty was looking for Smoky BlackBeanSoup; is this it? From Cooking Light Annual Recipes 2004
Smoky Black Bean and Vegetable Soup
1 (7 oz) can chipotle chiles in adobo sauce
Cooking spray
2 cups coarsely chopped onion
1 cup chopped carrot
¾ 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 oz) cans black beans, rinsed and drained
2 (14.5 oz) cans vegetable broth
2 (14.5oz) cans no-salt-added plum tomatoes, undrained and chopped
½ cup plain fat free yogurt
¼ cup chopped fresh cilantro
8 lime wedges
1. Remove 2 chilis from can; reserve remaining chilis for another use. Finely chop chilis. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion, carrot, celery, and garlic; saute 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.
2. Remove from heat; discard bay leaves. Place 3 cups soup mixture in a blender. Let stand 5 minutes, process until smooth. Return pureed mixture to pan, stirring to combine. Ladle 1 ½ cups soup into each of 8 bowls; top each serving with 1 tablespoon yogurt and 1 ½ teaspoons cilantro. Serve with lime wedges.
Yield: 8 servings
Calories 162 (6% from fat); fat 1 g (sat 0.1 g, mono 0.1 g, poly 0.1 g), protein 10.1 g, carb 36.9 g, fiber 10.9g, chol 0 mg, iron 3.8 mg, sodium 740 mg, calc 145 mg.
Smoky Black Bean and Vegetable Soup
1 (7 oz) can chipotle chiles in adobo sauce
Cooking spray
2 cups coarsely chopped onion
1 cup chopped carrot
¾ 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 oz) cans black beans, rinsed and drained
2 (14.5 oz) cans vegetable broth
2 (14.5oz) cans no-salt-added plum tomatoes, undrained and chopped
½ cup plain fat free yogurt
¼ cup chopped fresh cilantro
8 lime wedges
1. Remove 2 chilis from can; reserve remaining chilis for another use. Finely chop chilis. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion, carrot, celery, and garlic; saute 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.
2. Remove from heat; discard bay leaves. Place 3 cups soup mixture in a blender. Let stand 5 minutes, process until smooth. Return pureed mixture to pan, stirring to combine. Ladle 1 ½ cups soup into each of 8 bowls; top each serving with 1 tablespoon yogurt and 1 ½ teaspoons cilantro. Serve with lime wedges.
Yield: 8 servings
Calories 162 (6% from fat); fat 1 g (sat 0.1 g, mono 0.1 g, poly 0.1 g), protein 10.1 g, carb 36.9 g, fiber 10.9g, chol 0 mg, iron 3.8 mg, sodium 740 mg, calc 145 mg.