From Cooking Light. This was one of the first black bean soups I made and we all enjoyed it very much. I used an immersion blender right in the pot. Timings are approximate
- 2 center-cut bacon, slices chopped
- 1⁄2 cup chopped onion (about 1 small)
- 1⁄4 cup chopped celery
- 1 teaspoon ground cumin, divided
- 1⁄2 teaspoon dried chipotle powder
- 1 garlic clove, minced
- 1⁄4 teaspoon fresh ground black pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14 1/2 ounce) canno-salt-added organic diced tomatoes, undrained
- 1 (14 ounce) can reduced-sodium fat-free chicken broth
- 1⁄4 cup reduced-fat sour cream
- 1 tablespoon minced fresh cilantro
- 1⁄2 teaspoon grated lime rind
- 1 tablespoon fresh lime juice
- Cook bacon in a large saucepan over medium heat until crisp.
- Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside.
- Add onion and celery to pan; cook 5 minutes or until celery is tender.
- Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute.
- Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil.
- Cover, reduce heat, and simmer 10 minutes.
- Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters).
- Blend until smooth.
- Pour into a large bowl.
- Repeat procedure with remaining bean mixture; process until smooth. Keep warm.
- Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.