Fiery Roasted Black Bean Soup With Cool Ranch Yogurt

| Heidi

Fiery Roasted Black Bean Soup With Cool Ranch Yogurt 1
I just love black been soup. I make it several different ways, but this is one of my favorite. I love the heat! A little warning when you make it though…it gets hotter every day, and I always make enough for the week. It’s healthy, full of fiber and gives your metabolism a little boost. When you pair that with the cool yogurt it’s just heaven in a bite… Mmm- Mmm Good…

Fiery Roasted Black Bean Soup With Cool Ranch Yogurt
1/2 lb ground beef
1 tsp onion powder
2 tsp celery salt
1 tsp smokey paprika
3 15.5 oz cans black beans, drained and rinsed
1 28 oz can diced tomatoes, drained and rinsed
1 lg sweet onion, diced
2-3 Chipotle peppers in Adobo sauce, chopped
2-3 Tbs Adobo sauce
4 cups chicken stock
2 scallions sliced whites & greens
1 oz cheddar cheese, shredded
1 cup plain Greek yogurt
1 Tbs chopped fresh dill
1 garlic clove, minced
1/4 cup buttermilk
1 tsp celery salt
1 tsp pepper

In a large pot brown the beef. Next add the onion powder, celery salt, paprika and the onions and cook until tender. Add the beans, tomatoes, peppers, Adobo sauce (add more or less peppers and sauce depending on your desire for heat) and stock. Place the burner on medium and cover. Cook for 25 minutes. While cooking, mix the yogurt, dill, garlic buttermilk, celery salt and pepper. When the soup is done, spoon into a bowl. Place a large dollop of the ranch yogurt on top with some shredded cheese and the sliced scallions. Fiery Hot and Delicious!
Fiery Roasted Black Bean Soup With Cool Ranch Yogurt

Enjoy!

Heidi

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22 thoughts on “Fiery Roasted Black Bean Soup With Cool Ranch Yogurt”

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