Black Bean Soup with Cilantro-Lime Cream
This homemade black bean soup with cilantro-lime cream and turkey bacon is unbelievably tasty. Plus, it gets an extra kick from a little bit of jalapeño Tabasco sauce!
Ingredients
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
- 14 ounce diced tomatoes with green chiles, (1 can)
- 14 ounces low sodium chicken stock
FOR THE CILANTRO-LIME CREAM
- ¼ cup sour cream
- 4 teaspoons freshly squeezed lime juice
- 1 tablespoon fresh cilantro, (minced)
- ½ teaspoon jalapeño Tabasco sauce
Instructions
- Place dried black beans in a large pot and cover with cold water. Allow them to sit overnight.1 pound dried black beans
- Drain the water, cover the beans with fresh water, and place on the stove over high heat.
- Bring everything to a boil, then reduce the heat and simmer for approximately 1½ hours or until the beans are soft. Drain in a colander.
- In the same pot, combine the bacon, onion, and garlic. Cook over medium heat, stirring occasionally, until the onions are soft, about 10 minutes.4 slices turkey bacon, 1 medium onion, 3 cloves garlic
- Stir in the cumin and cook for an additional minute.1 teaspoon ground cumin
- Add the black beans, tomatoes (with juice), and chicken stock, then bring everything to a boil. Cover, reduce the heat to low, and simmer for about 10 minutes.14 ounce diced tomatoes with green chiles, 14 ounces low sodium chicken stock
- Uncover and let the contents cool for about 15 minutes.
- Transfer 2 cups of the soup to a food processor and puree.
- Add the pureed soup back to the pot. If it seems too thick, add up to a half cup of water.
- Combine the sour cream, lime juice, cilantro, and jalapeño Tobasco sauce in a small bowl.¼ cup sour cream, 4 teaspoons freshly squeezed lime juice, 1 tablespoon fresh cilantro, ½ teaspoon jalapeño Tabasco sauce
- Divide the soup into bowls and drizzle with the sauce.
Notes
This recipe is for 8 servings of soup.
If you have an electric pressure cooker like an Instant Pot, you can cook the beans according to my recipe for Low Sodium No Soak Beans.
To make this dish vegetarian, omit the turkey bacon and sauté the onions and garlic in a little bit of olive oil.
Leftovers can be stored covered in the refrigerator for up to 5 days. Store the soup and cream separately, then add the cream right before serving.
Nutrition Info Per Serving
Nutrition Facts
Black Bean Soup with Cilantro-Lime Cream
Amount per Serving
Calories
209
% Daily Value*
Fat
2.7
g
4
%
Saturated Fat
1.3
g
7
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0.1
g
Cholesterol
5
mg
2
%
Sodium
224.9
mg
9
%
Potassium
451.5
mg
13
%
Carbohydrates
38.8
g
13
%
Fiber
8.9
g
36
%
Sugar
3.9
g
4
%
Protein
15.5
g
31
%
Vitamin A
100
IU
2
%
Vitamin C
11.6
mg
14
%
Calcium
110
mg
11
%
Iron
3.2
mg
18
%
Net carbs
29.9
g
* Percent Daily Values are based on a 2000 calorie diet.