During the Winter I love having a hearty soup for dinner, and this recipe from Bon Appétit doesn't disappoint. I've been making it to much fanfare for a while, but over the years I've tweaked it, turning it into what I think is a perfect version of the original. Besides tasting great, it's good for you — the dish is low in fat and full of protein, iron, and vitamin C.
Meat eaters, don't you worry! Even though the soup is vegetarian, the chipotle peppers give the dish a nice smokiness, which helps mimic the same effects meat would have in the dish. (But a few pieces of crumbled turkey bacon sprinkled over the top doesn't hurt either!)
To see the recipe,
For the soup: For the garnish: Makes six servings.
1 tablespoon olive oil
2 medium-size yellow onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
5 garlic cloves, minced
4 teaspoons ground cumin
2 bay leaves
1 16-ounce package dried black beans
2 1/2 tablespoons chopped canned chipotle chiles
4 cups water
4 cups vegetable broth (chicken broth can be used as a substitute)
3 tablespoons fresh lime juice
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1 cup plain nonfat Greek yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro
For the soup:
For the garnish:
Makes six servings.