Black Bean-Tomato Soup With Cilantro-Lime Cream

"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"
 
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photo by Starrynews photo by Starrynews
photo by Starrynews
photo by teresas photo by teresas
photo by gailanng photo by gailanng
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Annacia photo by Annacia
Ready In:
35mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Made soup to warm me in south Louisiana and know that I'd never survive someplace snowy like Minnesota.
     
  2. oh my!!! this was fantastic!!!!! the lime cilantro cream really made the soup. Thanks!
     
  3. I usually make the Panera version, but I thought this sounded a little different because of the vinegar and liquid smoke. It was really good! Thanks!
     
  4. Fast, easy and good.
     
  5. Wonderful soup! The lime cilantro cream was such a great touch - it really contrasted nicely with the other flavors. Thanks for sharing! Best of 2011 Tag.
     
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