Black Bean-Tomato Soup with Cilantro-Lime Cream
Debra
ingredients
- 2 Tablespoons Olive Oil
- 1/2 Cup Chopped Onion
- 1/4 Cup Chopped Celery
- 1 teaspoon ground cumin, divided
- 1/2 teaspoon ground chipotle chile powder
- 1 garlic clove, minced
- 1 teaspoon freshly ground black pepper
- 1 (15-oz) can black beans, drained and rinsed
- 1 (14.5-oz) can diced tomatoes, undrained
- 2 cups vegetable broth
- 1/4 cup reduced fat sour cream
- 1 tablespoon fresh cilantro, minced
- 1/2 teaspoon lime zest
- 1 tablespoon fresh lime juice
directions
- 1
Saute onions and celery in olive oil until celery is tender. Stir in 3/4 teaspoon cumin, chile powder, and garlic. Cook one minute. Stir in pepper, beans, tomatoes, and broth; bring to a boil. Cover, reduce heat and simmer 10 minutes. Blend in processor or blender in half batches until mostly smooth. Keep warm.
- 2
Combine sour cream, remaining 1/4 tsp cumin, cilantro, zest and lime juice in a small bowl. Drizzle cream over individual bowls of soup.
Source: Debra
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