Ingredients
- 3 15-ounce cans black beans, rinsed and drained
- 1 15-ounce can diced tomatoes, undrained
- 2 tablespoons olive oil
- 1 and 3/4 cups finely chopped onion (about 2 medium onions)
- 4 garlic cloves minced
- 1 and 1/2 tablespoons ground cumin
- 1 tablespoon chopped canned chipotle chiles
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 4 and 1/4 cups low-sodium chicken or vegetable broth
- 1 15-ounce can solid pack pumpkin
- 3 to 4 tablespoons fresh lime juice
- ¾ cup plain nonfat yogurt
- Optional: 1/4 cup chopped fresh cilantro or chives
Method
In a food processor coarsely pureé beans and tomatoes; set aside.
Heat olive oil in 6-quart heavy kettle over medium-high heat. Add onions and sauté until beginning to brown, about 8 minutes. Add the garlic, cumin, chipotle chiles, oregano and salt; stir 1 minute. Stir in bean pureé, broth and pumpkin until blended. Reduce heat to medium low and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add lime juice. Season soup with salt and pepper to taste. Serve soup garnished with dollops of yogurt and (optional) chopped cilantro or chives.
Categories
Beans, Soups, Vegetable, Vegetarian
Black Bean Soup with Pumpkin, Lime & Chipotles. To import, drag image to your MacGourmet recipe box.