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.
Made soup to warm me in south Louisiana and know that I'd never survive someplace snowy like Minnesota.
oh my!!! this was fantastic!!!!! the lime cilantro cream really made the soup. Thanks!
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!