Photo: Randy Mayor; Styling: Leigh Ann Ross
Recipe from Cooking Light

"This soup is easy to prepare and has plenty of flavor from the aromatics, bacon, and sour cream garnish." —Gloria Bradley, Naperville, IL

Ingredients

  • 2 center-cut bacon slices, chopped
  • 1/2 cup chopped onion (about 1 small)
  • 1/4 cup chopped celery
  • 1 teaspoon ground cumin, divided
  • 1/2 teaspoon chipotle chile powder
  • 1 garlic clove, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (14.5-ounce) can no-salt-added organic diced tomatoes, undrained
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice

Preparation

  1. 1. Cook bacon in a large saucepan over medium heat until crisp. Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside. Add onion and celery to pan; cook 5 minutes or until celery is tender. Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute. Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining bean mixture; process until smooth. Keep warm.
  2. 2. Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.
Gloria Bradley, Naperville, IL,
September 2008

Nutritional Information

  • Calories: 123
  • Calories from fat: 31%
  • Fat: 4.3g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.4g
  • Carbohydrate: 16.3g
  • Fiber: 5.1g
  • Cholesterol: 10mg
  • Iron: 2.1mg
  • Sodium: 488mg
  • Calcium: 58mg