Black-Bean Soup

recipe
Creamy bean soups of this type are served all over Mexico. Crunchy toppings add a textural contrast that is pleasant to the eyes as well as the taste buds.

Yield:

6 servings (serving size: 1 1/2 cups soup, about 3 tablespoons tortilla strips, 1 tablespoonsour cream, and 1 tablespoon minced onions)

Recipe from

Cooking Light

Nutritional Information

Calories 360
Caloriesfromfat 12 %
Fat 5.3 g
Satfat 2.1 g
Monofat 1.5 g
Polyfat 1.1 g
Protein 22.1 g
Carbohydrate 58.5 g
Fiber 11.4 g
Cholesterol 18 mg
Iron 4.5 mg
Sodium 520 mg
Calcium 148 mg

Ingredients

Soup:
1 pound dried black beans
2 bacon slices, cut into 1/2-inch pieces
1 cup chopped onion
1 teaspoon dried thyme
3 garlic cloves, sliced
2 bay leaves
3 cups water
1/2 teaspoon salt
Toppings:
3 (6-inch) corn tortillas, cut into 1/4-inch strips
6 tablespoons low-fat sour cream
6 tablespoons minced fresh onion
6 lime wedges

Preparation

To prepare soup, sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.

Cook the bacon in pan over medium heat until crisp. Remove the bacon from pan. Add chopped onion, thyme, garlic, and bay leaves to bacon drippings in pan; sauté for 4 minutes. Add beans, bacon, Chicken Stock, and 3 cups water to pan. Bring to a boil; reduce heat, and simmer 1 1/2 hours, stirring occasionally. Add salt, and simmer for 30 minutes or until beans are tender. Discard bay leaves. Place half of bean mixture in a blender or food processor, and process until smooth. Pour bean puree into a large bowl. Repeat procedure with remaining bean mixture. Add to bowl.

Preheat oven to 350°.

To prepare toppings, place the tortilla strips in a single layer on a jelly-roll pan. Bake at 350° for 12 minutes or until tortilla strips are toasted.

Ladle soup into each of 6 bowls, and top with tortilla strips, sour cream, and minced onion. Serve with lime wedges.

Jim Fobel,

Cooking Light

January 1999
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