Chipotle Black Bean Soup
Serve with baked tortilla chips.

Makes 6 full course servings

• 1 tablespoon olive oil
• 2 medium red onions, chopped
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 4 cloves garlic, minced
• 4 teaspoons dried ground cumin
• 1 - 16 ounce package dried black beans
• 1 tablespoon chopped canned chipotle chiles*
• 3 cups hot water
• 4 cups hot fat-free low sodium vegetable broth
• 2 tablespoons fresh lime juice
• 1 to 2 teaspoons coarse kosher salt or to taste
• 1/4 teaspoon ground black pepper
• 1 cup plain nonfat yogurt
• 1/2 cup chopped seeded Roma tomatoes
• 1/4 cup chopped fresh cilantro

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 3 cups hot water and 4 cups hot broth. 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 a dollop of yogurt on top and sprinkle with tomatoes and cilantro before serving.

*Chipotle chiles can be very spicy. Make sure you season to your level of tolerance.

Per Serving: 379 Calories; 4g Fat (9.1% calories from fat); 1g Saturated Fat; 28g Protein; 62g Carbohydrate; 16g Dietary Fiber; 1mg Cholesterol; 1021mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat.

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