 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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. Ingredients:
1 pound dried black beans |
4 cups organic vegetable broth |
2 cups chopped onion |
1 cup water |
1 tablespoon ground cumin |
3 bay leaves |
1 serrano chile, finely chopped |
2 tablespoons fresh lime juice |
1 teaspoon kosher salt |
1/4 cup chopped fresh cilantro |
3 tablespoons reduced-fat sour cream |
cilantro sprigs (optional) |
Directions:
1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
2. 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.
|
|