Smoky Black Bean and Vegetable Stoup

• 1 lb smoked turkey sausage, cubed
• 7 ounces chipotle chiles in adobo
• 2 cups chopped onions
• 1 cup chopped carrot
• 34 cup thinly sliced celery
• 6 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons gumbo file
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 2 bay leaves
• 2 cups water
• 3 (15 ounce) cans black beans, rinsed and drained
• 2 (14 1/2 ounce) cans vegetable broth
• 2 (14 1/2 ounce) cans no-salt-added plum tomatoes, undrained and chopped
• 12 cup plain fat-free yogurt
• 14 cup chopped fresh cilantro
• 8 lime wedges

1. Remove 2 chilies from can, reserve remaining chilies and sauce for another use.
2. Finely chop chilies.
3. Heat a large Dutch oven coated with cooking spray over medium high heat.
4. Add onion, carrot, celery, and garlic; saute 8 minutes or until onion and carrot are tender.
5. Stir in chilies, cumin, and next 5 ingredients; cook 1 minute, stirring constantly.
6. Stir in water, beans, broth, sausage, and tomatoes, bring to a boil.
7. Partially cover, reduce heat, and simmer 2 hours, stirring occasionally.
8. Remove from heat, discard bay leaves.
9. Place 3 cups of mixture in a blender.
10. Let stand 5 minutes to cool then process until smooth.
11. Return to pot stirring to combine.
12. Ladle 1 1/4 cups of soup into 8 bowls; top with 1 Tsp yogurt and 1 1/2 tsp cilantro.
13. Serve with lime wedges.

turkey sausage, chiles, onions, carrot, celery, garlic, ground cumin, gumbo file, basil, oregano, chili powder, bay leaves, water, black beans, vegetable broth, salt, yogurt, fresh cilantro, lime

Taken from www.food.com/recipe/smoky-black-bean-and-vegetable-stoup-286871 (may not work)