Wow, was this bland! I can not believe this made it past the CL test kitchen.
Black Bean Soup
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.
More From Cooking Light
- Calories: 286
- Fat: 2.2g
- Saturated fat: 0.8g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.5g
- Protein: 17g
- Carbohydrate: 51.1g
- Fiber: 17.1g
- Cholesterol: 3mg
- Iron: 4.4mg
- Sodium: 697mg
- Calcium: 82mg
- 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)
- 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.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
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