Black bean-tomato soup with cilantro-lime cream

Dinner tonight, September 16, 2014
Really great soup, heart warming and fulfilling after a long cold autumn walk
4 Servings

  • 2 center-cut bacon slices, chopped
  • ½ cup chopped onion (about 1 small)
  • ¼ cup chopped celery
  • 1 teaspoon ground cumin, divided
  • ½ teaspoon chipotle chile powder
  • 1 garlic clove, minced
  • ¼ 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
  • ¼ cup reduced-fat sour cream
  • 1 tablespoon minced fresh cilantro
  • ½ teaspoon grated lime rind
  • 1 tablespoon fresh lime juice

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.

Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.

Serving size: 1 cup soup and 1 1/2 tablespoons cream

Notes: I used lemons instead of limes, just because I read the recipe wrong - but it tasted good anyway .

Nutritional notes:
Calories per serving 123
Carbs per serving 16.3g

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