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How to make it

  • Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart saucepan. Add beans and chipotles, then 6 cups liquid. Cover and cook on high 30 – 45 minutes. Transfer 3 cups bean mixture to blender (or use an immersion blender to puree some of the beans in the pot); puree until smooth. Return puree to remaining. Stir in lime juice, honey, vinegar, salt, and pepper.
  • Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
  • *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.
  • Don't leave out the vinegar as it gives a brightness to the soup that really livens it up. Substitute lemon or lime juice if desired.

Reviews & Comments 5

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    " It was excellent "
    choclytcandy ate it and said...
    thanks for sharing a great recipe

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    " It was excellent "
    mbelisle ate it and said...
    The soup was great! We will definitely make that again at our house. Thanks so much.
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    " It was excellent "
    mbelisle ate it and said...
    I'm going to make this for lunch today because it is one of those first really cold fall days and promises lots of winter weather to come. This sounds like a great warming up soup for a cold Sunday afternoon. Thanks!
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  • rosemaryblue 9 years ago
    Great recipe!
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    " It was good "
    trigger ate it and said...
    This is the time of year for soup like this
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