Smoky Black Bean And Vegetable Stoup

Total Time: 2 hrs 30 mins Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 8
• 1 lb smoked turkey sausage, cubed
• 7 ounces chipotle chiles in adobo
• 2 cups chopped onions
• 1 cup chopped carrot
• 3/4 cup thinly sliced celery
• 6 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons gumbo file
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 2 bay leaves
• 2 cups water
• 3 (15 ounce) cans black beans, rinsed and drained
• 2 (14 1/2 ounce) cans vegetable broth
• 2 (14 1/2 ounce) cans no-salt-added plum tomatoes, undrained and chopped
• 1/2 cup plain fat-free yogurt
• 1/4 cup chopped fresh cilantro
• 8 lime wedges

Recipe

• 1 remove 2 chilies from can, reserve remaining chilies and sauce for another use. finely chop chilies.
• 2 heat a large dutch oven coated with cooking spray over medium high heat.
• 3 add onion, carrot, celery, and garlic; saute 8 minutes or until onion and carrot are tender.
• 4 stir in chilies, cumin, and next 5 ingredients; cook 1 minute, stirring constantly.
• 5 stir in water, beans, broth, sausage, and tomatoes, bring to a boil.
• 6 partially cover, reduce heat, and simmer 2 hours, stirring occasionally.
• 7 remove from heat, discard bay leaves.
• 8 place 3 cups of mixture in a blender. let stand 5 minutes to cool then process until smooth.
• 9 return to pot stirring to combine.
• 10 ladle 1 1/4 cups of soup into 8 bowls; top with 1 tsp yogurt and 1 1/2 tsp cilantro.
• 11 serve with lime wedges.