Black Bean-Tomato Soup with Cilantro-Lime Cream

"This soup is easy to prepare and has plenty of flavor from the aromatics, bacon, and sour cream garnish." —Gloria Bradley, Naperville, IL

Yield: 4 servings (serving size: 1 cup soup and 1 1/2 tablespoons cream)

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  chipotle chile powder
• 1  garlic clove, minced
• 1/4  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
• 1/4  cup  reduced-fat sour cream
• 1  tablespoon  minced fresh cilantro
• 1/2  teaspoon  grated lime rind
• 1  tablespoon  fresh lime juice

Preparation

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.

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

Nutritional Information

Calories:

123 (31% from fat)

Fat:

4.3g (sat 2g,mono 1.6g,poly 0.4g)

Protein:

6.4g

Carbohydrate:

16.3g

Fiber:

5.1g

Cholesterol:

10mg

Iron:

2.1mg

Sodium:

488mg

Calcium:

58mg