Black Bean Soup With Cilantro-Lime Sour Cream

Course : Beans
Serves: 8
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1 package dried black beans -- ( 16-oz)
6 slices bacon slices -- chopped
3/4 cup onion -- finely chopped
3/4 cup carrots -- finely chopped
3/4 cup celery -- finely chopped
3/4 cup leeks -- finely chopped
10 cups low-salt chicken broth
1 large tomato -- chopped
1 cup packed fresh cilantro -- chopped
1/3 cup packed fresh parsley -- chopped
1 1/2 tablespoons minced garlic
1 medium jalapeno chili -- minced
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
1 bunch fresh cilantro -- additional
1 medium chopped tomato -- additional

Preparation / Directions:

Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well. Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and saut‚ until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours. Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato.


Nutritional Information:

220 Calories (kcal); 11g Total Fat; (33% calories from fat); 22g Protein; 24g Carbohydrate; 14mg Cholesterol; 157mg Sodium

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