Black Bean Soup
Yield: 12 servings (serving size: 1 cup soup and 1 tablespoon sour cream)
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
Preparation
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.
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.
Nutritional Information
- Calories:
- 215 (20% from fat)
- Fat:
- 4.8g (sat 2.1g,mono 1.6g,poly 0.7g)
- Protein:
- 12g
- Carbohydrate:
- 32.5g
- Fiber:
- 7.7g
- Cholesterol:
- 8mg
- Iron:
- 3mg
- Sodium:
- 570mg
- Calcium:
- 95mg





