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
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
March 2009
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