Black Bean & Cilantro Lime Soup
Brooke Duch
ingredients
- 1 pound dried black beans
- 2 bacon slices, chopped
- 1 cup onion, chopped
- 3/4 cup carrot, chopped
- 3/4 cup celery, chopped
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chipotle chile powder
- 4 (14-ounce) cans less-sodium chicken broth
- 1 (28-ounce) can crushed tomatoes, undrained
- 1 teaspoon salt
- 1/3 cup fresh cilantro, minced
- 1 teaspoon grated lime rind
- 2 Tbsp. fresh lime juice
- 3/4 cup reduced-fat sour cream
directions
- 1
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain and rinse beans.
- 2
Cook bacon in a large saucepan over medium heat until crisp. Set aside bacon. Add onion, carrot and celery to drippings in pan; sauté 10 minutes or until celery is tender. Add garlic and jalapeno; sauté 2 minutes. Stir in 3/4 teaspoon cumin, chile powder and salt; cook 1 minute. Stir in bacon, beans, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Place half of bean mixture in a food processor. Blend until smooth. Pour into a large bowl. Repeat procedure with remaining bean mixture; process until smooth. Keep warm.
- 3
Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.
Source: Cooking Lt.
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