Black Bean Soup

Black Bean Soup RecipeKarry Hosford

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 jalapeƱo 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.

Print

    This black bean soup gets a kick with lime juice, jalapeño and cilantro.

  • Yield: 12 servings (serving size: 1 cup soup and 1 tablespoon sour cream)

Nutritional Information

Calories per serving:215
Calories from fat:20%
Fat per serving:4.8g
Saturated fat per serving:2.1g
Monounsaturated fat per serving:1.6g
Polyunsaturated fat per serving:0.7g
Protein per serving:12g
Carbohydrates per serving:32.5g
Fiber per serving:7.7g
Cholesterol per serving:8mg
Iron per serving:3mg
Sodium per serving:570mg
Calcium per serving:95mg

Good to Know

Beans are a great source of fiber and protein. Serve with fat-free sour cream to knock off 14 grams of fat.

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