Black Bean Soup

Black Bean Soup Recipe
Karry Hosford
This black bean soup gets a kick with lime juice, jalapeño and cilantro.


12 servings (serving size: 1 cup soup and 1 tablespoon sour cream)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

June 2004
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