Black Bean Soup With Cilantro Lime Sour Cream Recipe
- 1 pkt (16-ounce) (about 2 1/2 c.) dry black beans
- 6 x Bacon slices, minced
- 3/4 c. Finely minced celery
- 3/4 c. Finely minced onion
- 3/4 c. Finely minced carrots
- 3/4 c. Finely minced leeks
- 10 c. Canned low-salt chicken broth
- 1 lrg Tomato, minced
- 1 c. (packed) minced fresh cilantro
- 1/3 c. (packed) minced fresh parsley
- 1 1/2 Tbsp. Chopped garlic
- 1 x Jalapeno chili, chopped
- 1 Tbsp. Red wine vinegar
- 2 tsp Grnd cumin
- 1 tsp Grnd coriander
- 3/4 c. Lowfat sour cream
- 2 tsp Fresh lemon juice
- 2 tsp Fresh lime juice Additional minced fresh cilantro Additional minced tomato
- Place beans in large bowl.
- Add in sufficient water to cover by 3 inches.
- Let stand overnight.
- Drain well.
- Cook bacon in heavy large pot over medium heat till brown but still soft, about 4 min.
- Add in celery, onion, carrots and leeks and saute/fry till vegetables begin to soften, about 10 min.
- Add in beans, chicken broth, tomato, 1/2 c. cilantro, parsley, garlic, jalapeno, vinegar, cumin and coriander.
- Bring to boil.
- Reduce heat to medium-low, cover and simmer soup till beans are very tender, stirring occasionally, about 2 hrs.
- Working in batches, transfer soup to blender and process till slightly chunky puree forms.
- Return soup to pot.
- Season to taste with salt and pepper.
- (Can be prepared 1 day ahead.
- Cover and chill.
- Bring to simmer before continuing.)
- Mix lowfat sour cream, lemon juice, lime juice and 1/2 c. cilantro in small bowl.
- Season to taste with salt and pepper.
- Ladle soup into bowls.
- Place dollop of lowfat sour cream mix atop soup.
- Garnish with additional minced cilantro and minced tomato.
- 8 servings.
black beans, bacon, celery, onion, carrots, leeks, chicken broth, tomato, fresh cilantro, parsley, garlic, jalapeno chili, red wine vinegar, cumin, coriander, sour cream, lemon juice, lime juice
Taken from cookeatshare.com/recipes/black-bean-soup-with-cilantro-lime-sour-cream-85563 (may not work)