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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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. 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. 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

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