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Black Bean Soup with Cilantro-Lime Cream in a white bowl on a white plate with a blue napkin and spoon next to it
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5 from 1 vote

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!
Prep Time1 d 10 mins
Cook Time2 hrs 5 mins
Finishing Time5 mins
Total Time1 d 2 hrs 20 mins
Course: Soups and Stews, Vegetarian
Cuisine: Mexican
Diet: Low Fat
Keyword: black bean soup, black beans
Servings: 8
Calories: 209kcal
Author: Diabetic Foodie

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.
  • 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.
  • Stir in the cumin and cook for an additional minute.
  • 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.
  • 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.
  • 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

Calories: 209kcal | Carbohydrates: 38.8g | Protein: 15.5g | Fat: 2.7g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 5mg | Sodium: 224.9mg | Potassium: 451.5mg | Fiber: 8.9g | Sugar: 3.9g | Vitamin A: 100IU | Vitamin C: 11.6mg | Calcium: 110mg | Iron: 3.2mg | Net carbs: 29.9g