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