Black Bean Soup with Chipotle Chillies

Ingredients for Black Bean Soup with Chipotle Chillies

• 1 tablespoon olive oil

• 2 medium-size red onions, chopped

• 1 medium-size red pepper, chopped

• 1 medium-size green pepper, chopped

• 4 garlic cloves, minced

• 4 teaspoons ground cumin

• 1 450g package dried black beans

• 1 tablespoon chopped canned chipotle chillies*

• 1675ml hot water

• 2 tablespoons fresh lime juice

• 2 teaspoons coarse kosher salt

• 1/4 teaspoons ground black pepper

• 240ml plain nonfat yoghurt

• 120ml chopped seeded plum tomatoes

• 1/4 cup chopped fresh coriander

How to make Black Bean Soup with Chipotle Chillies

Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both 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 1675ml hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 475ml 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 yoghurt into each bowl. Sprinkle with tomatoes and coriander and serve.

*Chipotle chillies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.