Black Bean Soup

Name: Black Bean Soup
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 jalapeno 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

14 ingredients

2 steps

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 jalapeno 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

Directions

1

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.
2

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; saute 10 minutes or until tender. Add garlic and jalapeno; saute 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.