Cumin and fiery serrano chile infuse this simple soup as it cooks, and a dollop of sour cream provides a refreshing foil for the spicy flavors. For less heat, seed the chile first or use a milder pepper, such as jalapeno. You can also omit the chile altogether, if your prefer. You can soak the beans before you go to bed, then wake up and put everything together in the crockpot. You will have a hearty, satisfying soup that is low in calories and fat waiting for you when you come home from work.
- 1 lb dried black beans
- 4 cups fat-free low-sodium chicken broth
- 2 cups chopped onions
- 1 cup water
- 1 tablespoon ground cumin
- 2 bay leaves
- 1 serrano chili, finely chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1⁄4 cup chopped fresh cilantro
- 3 tablespoons reduced-fat sour cream
- fresh cilantro stem (for garnish)
- Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
- Combine beans, broth, and next 5 ingredients in an electric slow cooker. Cover and cook on LOW 10 hours.
- Discard bay leaves. Stir in juice and salt. Ladle 1-1/2 cups soup into each of 6 bowls; sprinkle each with 2 t. chopped cilantro. Top each serving with 1-1/2 t. sour crean. Garnish with cilantro sprigs, if desired.