Give homemade black bean soup an extra kick with a dollop of sour cream laced with cilantro, lime and jalapeño sauce.
I was looking through one of those “30 days of menus for diabetics” plans for some lunch ideas. One lunch featured canned black bean soup. I immediately thought of a black bean soup recipe I haven’t made in years. And when I say years, I mean it. I’ve been married to my current husband for more than six years and he’s never had this version of black bean soup. I knew this recipe was better than anything a can could offer and was really happy that I was able to (a) remember the cookbook it was in, and (b) actually find said cookbook.
The original recipe called for canned black beans, but I decided to use dried beans and soak/cook them myself. This cut about 750mg of Sodium per serving! I also used turkey bacon, light sour cream, tomatoes with green chiles and threw in some extra garlic. Making this dish takes considerably more time than opening a can of soup, but it’s definitely worth it.
This soup is low in Saturated Fat and Cholesterol and is a good source of Fiber, Protein, Thiamin, Magnesium, Potassium, Copper, Manganese and Folate.
Make it Vegetarian: Skip the turkey bacon and sauté the onions and garlic in a little bit of olive oil.
Black Bean Soup with Cilantro-Lime Cream
FOR THE SOUP
- 1 pound dried black beans
- 4 slices turkey bacon chopped
- 1 medium onion minced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 (10 to 14 ounce) can diced tomatoes with green chiles
- 14 ounces chicken stock
FOR THE CILANTRO-LIME CREAM
- 1/4 cup sour cream
- 4 teaspoons freshly squeezed lime juice
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon jalapeño Tabasco sauce
TO MAKE THE SOUP
- Place beans in a large pot and cover with cold water. Let sit overnight. Drain water and cover beans with fresh water. Bring to a boil, then reduce heat and simmer approximately 1½ hours or until beans are soft. Drain in a colander.
- In the same pot, combine bacon, onion, and garlic. Cook over medium heat, stirring occasionally, until onions are soft, about 10 minutes. Stir in cumin and cook an additional minute.
- Add beans, tomatoes (with juice) and chicken stock and bring to a boil. Cover, reduce heat to low and simmer about 10 minutes. Uncover and let cool about 15 minutes.
- Transfer 2 cups of soup to a food processor and puree. Stir back into pot. Add up to ½ cup water if soup is too thick.
TO MAKE THE CILANTRO-LIME CREAM
- Combine sour cream, lime juice, cilantro and jalapeño sauce in a small bowl.
- Put soup in bowls and drizzle with sauce.