Black Bean Soup

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Yield

6 servings

Photo: Randy Mayor; Styling: Cindy Barr

Lia Huber,
RECIPE BY Cooking Light March 2009

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.

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)

How to Make It

Step 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.

Step 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.

Chef's Notes

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

Lia Huber,

3 stars – based on 47 reviews

Article Headline

SarahBurgdorf's Review

CAMichelle

I think quality ingredients are key for this recipe. I use cumin so frequently that I always have a fresh bottle on hand. Fresh vibrant cilantro is also key. I also highly recommend braising the onions along with a boneless skinless pork chop. These additions to the recipe are a simple way of raising the flavor profile without adding to the calories significantly.

Hey, guys, this is good

nwilker

And it couldn't be easier or cheaper. I did purée some of the beans to thicken it up a bit. I served with sour cream and shredded cheddar, but I think it would be good topped with avocado too.

brendagiunta's Review

CookingmamaCLE

N/A

Lightrod's Review

lbptalk

I make this using all chicken stock, rather than the water and vegetable broth, and I puree the whole soup - with the cilantro - when it's finished. Then I stir in the lime at the end. When I do this, the soup comes out creamy, thick, and flavorful. We add the sour cream dolloped on top at the end, and my whole family loves it. Actually, my family adds the sour cream, but I add plain yogurt because I like the slightly sour taste it adds. I feel it complements the lime well. I serve it with warmed corn tortillas or corn bread and a salad. Very easy, and the house smells great when I come home to it.

SkinnyMealPlans's Review

twoloves

my2jlove's Review

KarenFashana

Debbie17's Review

Hillary

Wow, was this bland! I can not believe this made it past the CL test kitchen.

KarenFashana's Review

mth43220

Quite possibly one of the best soups I've ever made. So easy to throw all the ingredients in the crock pot and have it be ready to eat when you get home from work. Super flavorful and healthy to boot.

lizzie924's Review

TaraGoesClean

seffken's Review

SarahBurgdorf

My husband and I love this recipe. We've been making it for years because it's delicious and budget friendly.

Black Bean Soup

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Black Bean Soup

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