This weekend, I'm hosting a book club in my home, and a few of the attendees are vegetarians. I was torn about what to make for them, but I think I've been sold by this luscious black bean soup. It's tinged with the smoky aromas of chipotle peppers and cumin, and I'm excited that I won't have to worry about frantically making it before the event, since my slow cooker's got it covered! To make this your next meal,
- 1 tablespoon olive oil
- 2 medium-size red onions, chopped
- 1 medium-size red bell pepper, chopped
- 1 medium-size green bell pepper, chopped
- 4 garlic cloves, minced
- 4 teaspoons ground cumin
- 1 16-ounce package dried black beans
- 1 tablespoon chopped canned chipotle chiles (adobo in Latin markets)
- 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
- 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 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.
Serves 6 as a main course.
- Main Dishes, Beans
- North American