Smokey Black Bean and Vegetable Soup

Ingredients

• 2  bay leaves 
• 45 ounce black beans rinsed drained canned
• 1 cup carrots chopped
• 0.8 cup celery thinly sliced
• 1 teaspoon chili powder 
• 7 ounce chipotle chiles in adobo sauce canned
• 2 teaspoons basil dried
• 0.3 cup cilantro leaves fresh chopped
• 4  garlic cloves minced
• 2 teaspoons ground cumin 
• 8  lime wedges 
• 29 ounce no-salt-added plum tomatoes undrained chopped canned
• 2 cups onion coarsely chopped
• 1 teaspoon oregano dried
• 0.5 cup nonfat yogurt plain
• 29 ounce vegetable broth canned
• 2 cups water 

Equipment

• bowl
• frying pan
• ladle
• blender
• dutch oven

Directions

1. Remove 2 chiles from can; reserve remaining chiles and sauce for another use. Finely chop chiles.
2. Heat a large Dutch oven coated with cooking spray over medium-high heat.
3. Add onion, carrot, celery, and garlic; saut 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, broth, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 2 hours, stirring occasionally.
4. Remove from heat; discard bay leaves.
5. Place 3 cups of soup mixture in a blender.
6. 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 teaspoons cilantro.
7. Serve with lime wedges.