Rating: 3.5 stars
47 Ratings
  • 1 star values: 4
  • 2 star values: 8
  • 3 star values: 11
  • 4 star values: 12
  • 5 star values: 12

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.

Lia Huber
Recipe by Cooking Light March 2009

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.

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  • 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.

Chef's Notes

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

Nutrition Facts

286 calories; fat 2.2g; saturated fat 0.8g; mono fat 0.4g; poly fat 0.5g; protein 17g; carbohydrates 51.1g; fiber 17.1g; cholesterol 3mg; iron 4.4mg; sodium 697mg; calcium 82mg.
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