Black Bean Soup with Chipotle Chiles
- 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
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Black beans, dried (1 16-ounce package)
- Chipotle chiles, canned (1 tablespoon)
- Cilantro, fresh (1/4 cup)
- Cumin, ground (4 teaspoons)
- Green bell pepper, medium-size (1)
- Plum tomatoes (1/2 cup)
- Red bell pepper, medium-size (1)
- Red onions, medium-size (2)
- Cooking & Baking
- Black pepper, ground (1/4 teaspoon)
- Garlic cloves (4)
- Kosher salt, coarse (2 teaspoons)
- Olive oil (1 tablespoon)
- Drinks
- Lime juice, fresh (2 tablespoons)
- Water, hot (7 cups)
- Dairy
- Yogurt, plain nonfat (1 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published March 1, 2004 (8 years ago).
6 people saved this recipe.
