Black Bean-Tomato Soup With Cilantro-Lime Cream |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Cooking Light. This was one of the first black bean soups I made and we all enjoyed it very much. I used an immersion blender right in the pot. Timings are approximate 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 dried chipotle powder |
1 garlic clove, minced |
1/4 teaspoon fresh ground black pepper |
1 (15 ounce) can black beans, rinsed and drained |
1 (14 1/2 ounce) can no-salt-added organic diced tomatoes, undrained |
1 (14 ounce) can reduced-sodium fat-free 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.
2. Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside.
3. Add onion and celery to pan; cook 5 minutes or until celery is tender.
4. Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute.
5. Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil.
6. Cover, reduce heat, and simmer 10 minutes.
7. 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).
8. Blend until smooth.
9. Pour into a large bowl.
10. Repeat procedure with remaining bean mixture; process until smooth. Keep warm.
11. Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.
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