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Smoky Black Bean and Vegetable Stoup

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“I adapted a recipe in Cooking Light to fit our tastes.”
2hrs 30mins

Ingredients Nutrition


  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.

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