Black Bean Soup with Chipotle Chiles

A dollop of yogurt adds a creamy richness and cuts the heat of the chiles. Also, to reduce the heat of the chiles, scrape out the seeds.

What you’ll need:

•	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 (optional)
•	1/2 cup chopped seeded plum tomatoes
•	1/4 cup chopped fresh cilantro

What to do:

1.	Heat olive oil in large non-stick skillet over medium-high heat.
2.	Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes.
3.	Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker.
4.	Add beans and chipotles, then 7 cups hot water.
5.	Cover and cook on high until beans are very tender, about 6 hours.
6.	Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker.
7.	Stir in lime juice, salt, and pepper.
8.	Ladle soup into bowls. Place a spoon dollop of yogurt into each bowl.
9.	Sprinkle with tomatoes and cilantro and serve.
*	Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.
	Test-kitchen tip: Add richness to slow-cooker soups by using a mixture of half broth and half water instead of only water.
	Makes 6 main-course Servings.

For more delicious recipes, pick up the book The Hauser Diet™: A Fresh Look at Healthy Living! As with all recipes, practice moderation and portion control.