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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 208.9
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 849.8 mg
  • Total Carbs: 53.7 g
  • Dietary Fiber: 31.3 g
  • Protein: 22.6 g

View full nutritional breakdown of Black Bean Soup with Chipotle Chiles calories by ingredient
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Black Bean Soup with Chipotle Chiles

Submitted by: MSPAULAK01

Introduction

From Epicurious.com (http://www.epicurious.com/recipes/food/vi
ews/Black-Bean-Soup-with-Chipotle-Chil
es-109246)
From Epicurious.com (http://www.epicurious.com/recipes/food/vi
ews/Black-Bean-Soup-with-Chipotle-Chil
es-109246)

Number of Servings: 6

Ingredients

    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

Directions

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.

(**Nutritional info calculated with 1 cup Oikos plain Greek yogurt in place of the sour cream, and as listed on Epicurious.com for 6 main-course servings.)

Number of Servings: 6

Recipe submitted by SparkPeople user PAULAK01.






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