Recipe: Smokey Black Bean and Vegetable Soup

Smokey Black Bean and Vegetable Soup
Recipe By :Cooking Light magazine, Jan/Feb, 2003

1 can chipotle chiles in adobo sauce -- (7 oz)
cooking spray
2 cups coarsely chopped onion
1 cup chopped carrot
3/4 cup thinly sliced celery
4 cloves garlic -- minced
2 teaspoons ground cumin
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon chili powder -- [I use 2 tsp. or more]
2 bay leaves
2 cups water
3 cans black beans -- (15 oz ea) rinsed and drained
1 c corn kernels
2 cans vegetable or chicken broth -- (14-1/2 oz each)
2 cans no-salt added plum tomatoes -- (14-1/2 oz ea) undrained and chopped
1/2 cup plain nonfat yogurt
1/4 cup chopped fresh cilantro
8 lime wedges
Salt & Pepper to taste

Remove 2 chiles from can; reserve remainder for another use. Finely chop chiles. Heat a large Dutch oven coated w/cooking spray over med high heat. Add onion, carrot celery and garlic; saute 8 minutes or until onion and carrot are tender. Stir in chiles, cumin, basil, oregano, chili powder and bay leaves; cook 1 minute, stirring constantly. Stir in water, beans, [corn], broth and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 2 hours, stirring occasionally.

Remove from heat; discard bay leaves. [I don't blend, some folks do.] Place 3 cups of soup mixture in a blender. Let stand 5 minutes; process until smooth. Return pureed mixture to pan, stirring to combine. Ladle 1-1/4 cups soup into each of 8 bowls; top each serving with 1 tablespoon yogurt and 1-1/2 teaspoon cilantro. [I top with shredded cheddar cheese and chopped onions.] Serve with lime wedges.