Chipotle Black Bean Soup
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.
*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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