Black Bean Soup with Chipotle Chiles

Ingredients

• 7 cups water
• 1 tablespoon olive oil
• 1 medium-size green bell pepper
• 2 tablespoons fresh lime juice
• 2 teaspoons coarse kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 cup plain nonfat yogurt
• + 8 more ingredients
• • ½ cup plum tomatoes
  • 4 teaspoons ground cumin
  • 1 medium-size red bell pepper
  • 2 medium-size red onions
  • ¼ cup fresh cilantro
  • 1 16-ounce package dried black beans
  • 4 garlic cloves
  • 1 tablespoon canned chipotle chiles

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 slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on hig...

View full recipe at Epicurious