Black Bean Soup

Photo: Randy Mayor; Styling: Cindy Barr
Cumin and fiery serrano chile infuse this simple soup as it cooks, and a dollop of sour cream provides a refreshing foil for the spicy flavors. For less heat, seed the chile first or use a milder pepper, such as jalapeño. You can also omit the chile altogether, if you prefer.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 286
Fat 2.2 g
Satfat 0.8 g
Monofat 0.4 g
Polyfat 0.5 g
Protein 17 g
Carbohydrate 51.1 g
Fiber 17.1 g
Cholesterol 3 mg
Iron 4.4 mg
Sodium 697 mg
Calcium 82 mg

Ingredients

1 pound dried black beans
4 cups organic vegetable broth
2 cups chopped onion
1 cup water
1 tablespoon ground cumin
3 bay leaves
1 serrano chile, finely chopped
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1/4 cup chopped fresh cilantro
3 tablespoons reduced-fat sour cream
Cilantro sprigs (optional)

Preparation

1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.

2. Combine beans, broth, and next 5 ingredients (through chile) in an electric slow cooker. Cover and cook on LOW 10 hours. Discard bay leaves. Stir in juice and salt. Ladle 1 1/2 cups soup into each of 6 bowls; sprinkle each with 2 teaspoons chopped cilantro. Top each serving with 1 1/2 teaspoons sour cream. Garnish with cilantro sprigs, if desired.

Note:

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

Lia Huber,

March 2009