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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This black bean soup gets a kick with lime juice, jalapeño and cilantro. Ingredients:
1 pound dried black beans |
2 bacon slices, chopped |
1 cup chopped onion |
3/4 cup chopped carrot |
3/4 cup chopped celery |
2 garlic cloves, minced |
1 jalapeño pepper, seeded and minced |
4 (14-ounce) cans fat-free, less-sodium chicken broth |
1 (28-ounce) can crushed tomatoes, undrained |
1/3 cup minced fresh cilantro |
2 tablespoons fresh lime juice |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
3/4 cup reduced-fat sour cream |
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 or overnight. Drain and rinse beans.
2. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Add onion, carrot, and celery to drippings in pan; sauté 10 minutes or until tender. Add garlic and jalapeño; sauté 2 minutes. Add beans, bacon, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Place 4 cups soup in a blender or food processor; let stand 5 minutes. Process until smooth; return pureed soup to pan. Stir in cilantro, lime juice, salt, and pepper. Serve with sour cream.
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