Rating: 4.5 stars
20 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

"This soup is easy to prepare and has plenty of flavor from the aromatics, bacon, and sour cream garnish." —Gloria Bradley, Naperville, IL

Gloria Bradley, Naperville, IL
Recipe by Cooking Light September 2008

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Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
4 servings (serving size: 1 cup soup and 1 1/2 tablespoons cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large saucepan over medium heat until crisp. Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside. Add onion and celery to pan; cook 5 minutes or until celery is tender. Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute. Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining bean mixture; process until smooth. Keep warm.

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  • Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.

Nutrition Facts

123 calories; calories from fat 31%; fat 4.3g; saturated fat 2g; mono fat 1.6g; poly fat 0.4g; protein 6.4g; carbohydrates 16.3g; fiber 5.1g; cholesterol 10mg; iron 2.1mg; sodium 488mg; calcium 58mg.
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