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Black Bean Soup

Karry Hosford
Yield 12 servings (serving size: 1 cup soup and 1 tablespoon sour cream)
This black bean soup gets a kick with lime juice, jalapeño and cilantro.

Ingredients

  • 1 pound dried black beans
  • 2 bacon slices, chopped
  • 1 cup chopped onion
  • 3/4 cup chopped carrot
  • 3/4 cup chopped celery
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • 4 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 (28-ounce) can crushed tomatoes, undrained
  • 1/3 cup minced fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup reduced-fat sour cream

Nutrition Information

  • calories 215
  • caloriesfromfat 20 %
  • fat 4.8 g
  • satfat 2.1 g
  • monofat 1.6 g
  • polyfat 0.7 g
  • protein 12 g
  • carbohydrate 32.5 g
  • fiber 7.7 g
  • cholesterol 8 mg
  • iron 3 mg
  • sodium 570 mg
  • calcium 95 mg

How to Make It

  1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain and rinse beans.

  2. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Add onion, carrot, and celery to drippings in pan; sauté 10 minutes or until tender. Add garlic and jalapeño; sauté 2 minutes. Add beans, bacon, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Place 4 cups soup in a blender or food processor; let stand 5 minutes. Process until smooth; return pureed soup to pan. Stir in cilantro, lime juice, salt, and pepper. Serve with sour cream.