Black Bean-Tomato Soup with Cilantro-Lime Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This soup is easy to prepare and has plenty of flavor from the aromatics, bacon, and sour cream garnish. —Gloria Bradley, Naperville, IL Ingredients:
2 center-cut bacon slices, chopped |
1/2 cup chopped onion (about 1 small) |
1/4 cup chopped celery |
1 teaspoon ground cumin, divided |
1/2 teaspoon chipotle chile powder |
1 garlic clove, minced |
1/4 teaspoon freshly ground black pepper |
1 (15-ounce) can black beans, rinsed and drained |
1 (14.5-ounce) can no-salt-added organic diced tomatoes, undrained |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1/4 cup reduced-fat sour cream |
1 tablespoon minced fresh cilantro |
1/2 teaspoon grated lime rind |
1 tablespoon fresh lime juice |
Directions:
1. 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.
2. Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.
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