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

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

215 calories; calories from fat 20%; fat 4.8g; saturated fat 2.1g; mono fat 1.6g; poly fat 0.7g; protein 12g; carbohydrates 32.5g; fiber 7.7g; cholesterol 8mg; iron 3mg; sodium 570mg; calcium 95mg.
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